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Goreng Sambal Belacan

Here is another spicy condiment that I think you will like. This is Goreng Sambal Belacan, pan-fried chilies, garlic, tomato, shallots and pounded with some roasted shrimp paste or belacan. It's great with grilled meat, fried chicken, fish, or seafood and makes a fantastic dip for chips too.

Goreng Sambal Belacan


5 Fresh Red Chilies, seeded & chopped
3 Fresh Green Chilies, seeded & chopped
6 to 10 Thai Bird's Eye Chilies
4 Shallots, peeled & chopped
1 Tomato, seeded & chopped
2 Cloves Garlic, peeled
1 tsp Roasted Belacan/Shrimp Paste
1 Tbsp Palm Sugar/Gula Jawa
Kalamansi Lime, to taste
Sea Salt, to taste


Heat some peanut oil over medium high heat. Pan-fry all the chilies, shallots, tomato, garlic, remove and let it cool slightly. Then pound the pan-fried ingredients in a mortar pestle together with some roasted shrimp paste, palm sugar until you have a fine paste. Season with some sea salt and Kalamansi juice.


  1. Hi Angie. Another of my fav recipie. Just wondering if there is a link I can subscribe to get alerts of your posts via email. Hope you can help. Thanks Chloe.

    1. You can subscribe thru email or feedburner. Just click on the icon, top right side of the blog.

  2. Hi Angie. Another of my fav recipie. Just wondering how do I subscribe to get email alerts of your post. Also I can't seem to find the recipie index of your blog as I would like to scroll to check your earlier postings on both seasaltwith food and the Malaysian food gallery
    Thanks for reply. You are so skilful and simply love your blog. Thanks . Chloe

    1. The recipe index for this blog is under "Archive" and "Choose A Label". Unfortunately I don't hv any recipe index for Malaysian Food Gallery for now.


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