Sambal Chili
Prep time
Cook time
Total time
Recipe type: sauce
  • 3 tbsp ikan bilis (dried anchovies)
  • 5 tbsp shrimp paste (belacan)
  • 5 red chilies (double amount if you want more heat) - cut
  • 5 chili padi (double amount if you want more heat) - cut
  • 2 tomatoes – cut into large pieces
  • 10 shallots - peeled
  • 6 cloves garlic - peeled
  • 1 tbsp sugar (or more – adjust to taste)
  • Juice from ½ lime (or more – adjust to taste)
  • ¼ cup vegetable oil
  1. Add 1 tbsp oil into a shallow pan and sauté the dried anchovies and shrimp paste over medium low heat until dry and fragrant. It should take about 10 mins.
  2. Remove and set aside.
  3. Using the same pan, sauté the shallot, garlic, chilies, tomatoes until softened.
  4. Using a mortar and pestle, add in 1 tbsp anchovy belacan, half of the chilli mixture and pound into a paste. If you are using a food processor, the texture of the chili will be smoother.
  5. Transfer into a bowl and repeat with the same steps with the rest of the chili mixture. Store left over belacan in an air-tight container. It keeps well in the fridge for up to 2 weeks.
  6. Add remaining oil to the pan and pour in sambal chili mixture.
  7. Season with sugar and cook over medium low heat for 10 mins, until fragrant.
  8. Add in lime juice and mix well, give it a taste and adjust with more sugar or lime juice if needed.
  9. Transfer into a heat proof bowl or jar. The sambal chili keeps well in the fridge for up to a month.
Recipe by Bear Naked Food at