1. Wash all of the chillies and roughly chop it up and put it all in a blender.
2. Add in belacan, salt, sugar, gula melaka and tamarind juice without the seeds.
3. Blitz until desired texture. You can have it slightly chunky or blend it until really fine.
4. Chillies’ intensity and quality of tamarind juice varies. Adjust the amount of tamarind juice, salt and sugar to your taste.
This is the basic sambal belacan. You can enjoy it like this, or you can add other ingredients to tweak it
To amp it up a notch you can do variations with:
Diced tomato to mellow down the sambal belacan
Simply dice up some fresh tomatoes and mix it in with the basic sambal belacan.
Cincalok & sliced shallots for some fishy twang
Chop up some onions and add it to the sambal with some cencalok. We like to add a squeeze of lime to this too!
Mango or quinin for a fruity bite
Oh this is a good one, slice up some quinin thinly and swirl it in. When I make this I like to make it super fiery to balance the sweetness so I will add in some extra cili padi.
Tempoyak for durian lovers (not as stinky as you imagine)
A good spoonful of tempoyak takes this up a notch. In the East Coast they even add budu to the mix.
Try it all and pick your favourite! Mine is sambal belacan tempoyak because ooooo it is so good!
Note - Sambal belacan can be kept in the fridge up to 1 week or 1 month in the freezer.