4.8 from 18 votes
Belacan Sauce
Belacan sauce is a Malaysian-style sambal with dried shrimp, fresh and dried chili and belacan, a fermented shrimp paste. With strong notes of garlic and shallots, this Malaysian-Chinese sauce may join the ranks of your must-have condiments!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 32
Calories: 67 kcal
Course:
Condiments
Cuisine:
Chinese , Malaysian
Ingredients
- 16 dried Sichuan chili peppers (16 dried peppers = 10g; deseeded)
- 7 holland chilies
- 3 Thai chili peppers (chopped, optional for added heat)
- 1 1/4 cup sliced shallots (about 6 large, divided)
- 8 cloves garlic (8 cloves = approx. 40g)
- 2/3 cup canola oil (or peanut oil)
- 1 cup dried shrimp (chopped)
- 3 tablespoons belacan shrimp paste
- 1 tablespoon fish sauce (optional)
- 2 tablespoons light brown sugar
Instructions
- Soak the de-seeded dried chili peppers in 1 cup of warm water for 15-20 minutes.
- While the dried peppers are soaking, de-stem and de-seed the Holland peppers, removing the membranes as well. You can leave the seeds in if you like your sauce very spicy. Cut each pepper into 3 pieces. If using, chop the Thai chilies.
- Take half of your shallots and finely chop them. With the other half, thinly slice them. (You can also chop them, but I think slices add another textural dimension to the final sauce.
- Drain the dried chili peppers, and set aside the soaking water. To the bowl of a food processor or blender, add the dried peppers, Holland peppers, Thai chilies (if using), half of the shallots (i.e. your chopped shallots, setting aside the slices for later), and garlic. Pulse until the mixture is smooth, or if you prefer, a coarse paste. Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly processed.
- Heat a frying pan or wok over medium heat. Add the oil and chopped dried shrimp. Fry over medium to medium low heat for 3-5 minutes.
- Put the belacan in a mortar and pestle to break it up (you can also put it in a small bowl and break it up with a fork). Add it to the pan. Cook for 3-4 minutes, until the belacan is melted into the sauce.
- Add the sliced shallots, and cook for 3-4 minutes, until translucent.
- Next, add the chili, garlic and shallot paste. Stir to combine, and add ½ cup of the reserved pepper soaking water. Cook for 5 minutes, stirring occasionally. Stir in the fish sauce and brown sugar. Continue to cook for another 15 minutes.
- Let the mixture cool, and transfer to a clean jar or other airtight container. Refrigerate for up to 4 weeks, or freeze (it should last up to 1 year frozen).
Cup of Yum
Notes
- Makes about 2 cups, or 32 servings—1 tablespoon per serving.
Nutrition Information
Calories
67kcal
(3%)
Carbohydrates
3g
(1%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
50mg
(17%)
Sodium
200mg
(8%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
123IU
(2%)
Vitamin C
10mg
(11%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 67
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 200mg | 8% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.