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Sambal Belachan is identical to Sambol Trassi. The name differences are due to nationality. The origin is undoubtedly the same. There are variations but these are almost certainly due to a cooks preference or "Chinese whispers" in the multiple transcriptions and copies that are inevitable.

  • 20 red chillies
  • 10 bird eye chilli
  • 5 shallots
  • 5 cloves garlic
  • 1 Dessert spoon 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.