Sambal belacan recipe- How to make the best Malaysian sambal
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- čas přidán 15. 03. 2021
- Sambal is the chili paste widely popular in Malaysia. We put sambal on top of nasi lemak, mee goreng, prawn mee, and stir dry a variety of spicy dishes.
Sambal is for everyone; therefore, I want to share the sambal recipe with you and make a bet that you will hook on it after the first bite.
You need a few specialty ingredients, but fortunately, they are available online and in most Asian grocery stores.
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Recipe:
(Please refer to the blog post to download the recipe and access the full detail: tasteasianfood.com/sambal-bel... )
1 medium-size onion (about 200g)
5 cloves garlic
100ml (about 1/2 cup) vegetable oil
25g (1 oz) dried chilies
150g (5 oz) fresh red chilies
2 tbsp dried shrimp
1 tbsp belacan
1 tbsp palm sugar
1 tbsp tamarind juice
1 tsp salt
Method:
- Blend the onion and garlic with some oil with an electric blender. Add some water to facilitate blending if necessary.
- Boil the dried chili in water for ten minutes. Remove and drain.
- Cut fresh red chilies into sections. Blend both chilies with some oil and water to form a chili paste.
- Soak the dried shrimp in water for fifteen minutes. Drain. Blend the dried shrimp until it looks like meat floss.
- Place the belacan in a small pan without oil, roast it slowly until it is thoroughly dry, and break up into large granules.
- Saute the onion and garlic over low to medium heat until slightly brown and aromatic.
- Soak the tamarind pulp in hot water for ten minutes, then remove the pulp and seeds by pouring through a strainer.
- Add the dried shrimp, belacan, palm sugar chili paste, and tamarind juice to the sambal. Simmer over low heat for thirty minutes.
- Season with salt.
- When the red oil starts bubbling around the paste, it is done.
#SambalRecipe #SambalBelacan #SambalTumis #MalaysianSambal
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Website: tasteasianfood.com/
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![Malaysian Hot and Spicy Condiment | Sambal [Nyonya Cooking]](http://i.ytimg.com/vi/Rg37oRTp_7E/mqdefault.jpg)
Sooo yummy delicious delicious 😋 easy to prepare Thanks for sharing your delicious yummy 😋 recipe
Oh mate!!!!! That was a beautiful recipe. I am not a fan of Malaysian food with the exception of *PENANG STYLE CHAR KWAY TEOW.* This Scotsman can eat *GALLONS* OF KWAY TEOW AND NEVER GET SICK OF IT HOWEVER; IT MUST HAVE THE BEST MALAYSIAN CHILLIE SAMBAL BELACAN. *YOUR RECIPE IUS THE BEST MATE!*
I spent almost 7 year in JB.during my stay worked in a Chinese restaurant named SHABU SHABU TORA which was a steamboat restaurant with halal food tag i learned a pot of dishes from there my boss mother in law was handled the kitchen when our chief runaway and that grate lady teach me every thing I always called her mama and she treated me like her son she was so sweet and great lady God blessed him. I am know in pakistan and thinking to start a Chinese restaurant here in Islamabad named JB Chinese & Malauy Restaurant.
Nice to hear that, and best wishes to your new business.
Oh man this makes me so hungry! God I miss sambal belacan. Gonna have to go make it asap
I will cook the sambal this weekend. I missed Malaysian food very much. Luckily I can cook and most of the ingredients are available in Toronto
Thanks for sharing your recipe
I am from Pakistan I really love. Malaysia food
Nice.amd simple!
هذا رائع جداً انا احبه كثيراً مع الحبار💜🌸
Im hooked
Congratulations 200k subs🎉🎉
Thank you
Yours is the best recipe. Thank you so much
What is black color your put in hot water please
😋😋😋
Can you do a recipe for Sambal Oelek? There's a shortage here in the US, and I would like to make my own... Thanks!
Hi loved ur recipe will try it but u didn't add lemon grass and galangal isn't that necessary in the traditional Malaysian sambal. Please don't mind me asking
The Philippine version of Sambal (SAMBAL TAUSUG) is quite different as it uses wet shrimp paste and tomato.
I love your approach to cooking , simple and appropriate. I would like to know in what proportions you have put garlic , onions and chillies : weight wise?
In the description below the video, you will find the recipe and the link to the blog post for more information. Thanks.
🙏🙏🙏🙏
I was sweating and my mouth was watering just watching this great video. Can't wait to try it my self. Oh yeah you have a new fan and subscriber, Cheers mate.
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Great Recipe so tasty very deep flavours cooking the belacan paste did not go down well with my family : ) will it keep for one month in the fridge ?
Suggest keeping only a week in the fridge. However, you can keep it in the freezer for up to 2 to 3 months.
@@TasteofAsianFood Thank you for reply
Thank you for this sambal recipe. Can this sambal be use as nasi lemak chilli. Will it be the same or do I need to add more sugar. Thank you.
It's good for nasi lemak and do not need to add sugar.
Sambal is a bombal.
Hello Chef, because I can’t eat too spicy food, I want to ask how spicy is this Sambal Belacan . Say it 1- 10, what number you would rate its spicy flavor? Thank you!
I will rate it 7 to 8. You can remove all the seeds of the chili to reduce the hotness but still retain the flavor. The hotness should down substantially. I will give the seedless version a 3.
Hey there could you also share a vegetarian sambal belacan recipe if you have any?
You may modify this recipe by excluding the belacan and dried shrimp. Then slice half a medium-size onions and add to the sambal after the oil has separated. Cook further for ten minutes until the additional onion is no longer has a raw taste. It is my tasty vegetarian version.
Dear Kwan, tx for sharing your sambal recipe, I have question, why use dry chilly if we need to hydrates it? Why not use all fresh red chilly? Tx
That is because dry chili has a different flavor from fresh chili. Similarly, sun-dried tomato tastes different from fresh tomatoes.
Ok, Tx
Hi chef, i followed your recipe for sambal belacan, the only issue is i used an induction stove. So everything went well but i ve cooked the sambal for 30 mins, n still didnt see separation of oil in the sambal. Bit my paste is already thickened. Does dat mean i have to cook longer?
I would suggest once it is cooked thoroughly should be OK. There is no need to wait until the oil separated.
Whats the replacement for Belchan and dried shrimp?
Both are essential ingredients for the recipe. Unfortunately, I don't think there is any good substitute.
Can I store it the fridge, and how long it will takes...
It can be kept in the fridge for three days. I also kept some in the freezer for up to a month without problems.
How do you store it once done cooking?
Keep it in the fridge if for a few days. Can last for 1 to 2 months if frozen.
In India we dont get belaccan (fermented shrimp paste) what to do then? can we make without it?
Yes, only it will become the normal sambal without belacan.
@@TasteofAsianFood we can use dry shrimp paste
Please .. what is the exact amount of the belacan paste?
I did not measure the actual weight of the final product. However, you can get the recipe and more information in my blog post. Here is the link tasteasianfood.com/sambal-belacan-recipe/
You always make me stomach growling when I see the food
I mean when you upload the video
What is blachang please. Thanks
It is a Shrimp paste popular in Malaysia.
I am vegetarian. So can i make without shrimps?
Please omit shrimp and add more onion.
May I ask what dish is Sambal Belacan used for and what dish is Sambal Tumis used for?
And how long can these types of Sambal be stored in the fridge/ freezer(?). Thanks.
This is sambal tumis with belacan and dried shrimp. It can be kept for a few days in the fridge, a few months if frozen.
Stir Fried Noodles, dipping sauce for any sea food or stir fried dish with rice, stir fried water spinach with oyster sauce, light soy sauce & half teaspoon sugar
Could you state the weight of dried chilli, or fresh chilli, if only one type of each is used.
That is, not like in your recipe.
Thank you.
25g dry and 150g fresh chilies
Thanks, but how much if I use only dried chilli, no freshchilli?
Or, just fresh chilli, no dried chilli?
why do u have to use so much oil?
There is a need to use that amount of oil to make classic Malaysian sambal.
@@TasteofAsianFood That is correct..............in any cooking there is no need to use too much of oil........everywhere i see people use so much of oil..i barely use oil and food still tastes good
@@TWEETYDOTPIE in the case of making sambal, it is essential to use that much oil for it to cook properly to achieve the desired taste.
if eating healty is what you are into, you could filter out spoonfuls of the cooked oil by tossing them away.
if insufficient oil is used, it wouldnt turn out right.
Recipe ? Didn't find ant ingredients qualities.
The recipe is in the description below the video. You can also get it here tasteasianfood.com/sambal-belacan-recipe/
@@TasteofAsianFood should have told him, we malaysians use 'agak-agak'
🤣