Do it like this…

Do you do it like this?

When I make sambal belacan, I will pound the chilies first…

chili

I will make sure that every seed is crushed. This is not possible if you are using a blender and in the end, you will find that your sambal is dotted with all those little chili seeds.

Then I will toast the slices of belacan in a non-stick pan…

Belacan

…so that it will be drier and more crusty and more fragrant.

Having done that, I will pound the belacan together with the pounded chilies…

Chili & belacan

Once that is done, I will squeeze some calamansi lime into it taking care that the seeds do not fall in. You can use a sieve or a fork to trap the seeds and make sure that does not happen – I will usually just use my fingers. LOL!!!

Calamansi lime

Then I will stir the pounded ingredients and mix it thoroughly with the juice. My sambal belacan is done. It is great as a dip with roast pork, stewed pork (leg)…or in my case, plain boiled pork…

Boiled pork & sambal belacan

Just boiled the pork and take it out. Cut it into thin slices and serve. You can use the stock to make some plain, clear soup or to cook whatever soup you may fancy. Other than with meat or perhaps deep-fried fish, you can also enjoy the sambal with blanched kangkong or boiled ladies fingers or long beans or cut raw cucumber or four-angle beans or whatever raw leaves and vegetables that you may want to eat or ulam with it

I have seen sambal belacan that is somewhat watery…but I’m not saying that it isn’t nice – in fact, some taste really great as well. I guess different people have different ways in preparing their sambal belacan and this is how I do mine.