Rose’s Kitchen

Sambal Belachan


20 red chillies

10 bird eye chilli

5 shallots

5 cloves garlic

1 dsp belachan, toasted

1 tsp salt

1 tsp sugar

juice from 4 local limes


1.  Slit chillies and remove seeds, wash and drain dry.

2.  Blend chillies with sliced garlic, shallots and belachan till fine.

3.  Add in lime juice and salt and sugar to taste. 


January 27, 2007 - Posted by | Pickles and Dips


  1. Hi Rose,
    Can I check with you if I add lime juice to my sambal blachan how long can I keep it for in the fridge? How come some of the homemade sambal blachan are more watery than others, is it due to the lime juice?

    Comment by Shirley | August 26, 2008 | Reply

  2. hi rose

    may i know what measurement is dsp?

    Comment by gina khoo | May 27, 2009 | Reply

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: