There are various versions of Sambal Belacan. Depending on the type of chillies available and whether one decides to tumis (pan fry) the sambal or not.
This is a non tumis version. It packs a strong layered spice with the mix of fresh chilli and chile arbol (sub with dried chilli of choice), savoury heavy and balanced out with the tamarind.
I make a batch and freeze to use as a condiment on its own w lime, air asam or in a stir fry.
Belacan varies in saltiness and flavour, season to taste and add a little coconut sugar/nectar if the sambal needs balancing out.
**Gluten free and refined sugar free
