Simply Belacan For The Chilli Lovers Out There

Making this chili is simple – one needs only to know how to grind and fry. And understand what the difference is between a galangal and a ginger.

However, this version is a self-manipulated attempt to tweak the Malay standards into one that incorporates the Chinese flavour, so that it can be used in dishes like fried rice and  minced pork noodles.


  • Belacan (dried shrimp paste): 1 small block from Sheng Siong Market
  • Dried chilies: 1/2 of a big packet (or 30 fresh red chilies), soaked in hot water 15min
  • Shallot: 1 small packet freshly peeled from the supermarket
  • Ginger: 3-cm long, sliced
  • Candle nuts: 1 small pack (about 15)
  • Lemongrass: 3 sticks, outer layer peeled, sliced
  • Galangal: 3-cm, sliced
  • Oil: 1/2 cup
  • Sugar and salt to taste


  1. Fry the belacan till it is dry and powdery. Set aside to cool.
  2. Grind the chilies. Set aside.
  3. Grind the shallots, ginger, candle nuts, lemongrass and galangal together.
  4. Add the Belecan and chilies. Blend everything together with the oil.
  5. Fry the paste and add sugar and salt to taste.
  6. Fry the paste till smooth. Leave to cool.


  • To make it redder or spicier, add the rest of the chilies from the packet.
  • Use a BIGGER blender to blend everything at once.

Fiery Rating:
😈 😈 😈

1 big bottle (that of peanut butter spread)

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