1. Wash all ingredients thoroughly and pat them dry with a kitchen towel. 

2. Heat a pan with oil and toast the belacan until it drys up becoming powdery and emits a
strong shrimp fragrance. Remove from heat and let it cool down. Alternatively, wrap the
belacan in aluminum foil and air fry for 10 minutes at 180 degrees celsius until fragrant.
Let it cool down.

3. Cut the tomato in half and fry it in the pan until soft. Remove from the pan and let it cool
down. 

4. Slice the calamansi, removing the seeds.

5. If using a blender:
Blend the chilies, toasted belacan, tomato, and calamansi until smooth. 

6. If using a mortar and pestle:
– Crush the chilies first using the pestle against the mortar until they form a paste.
– Add the tomato and continue crushing until it is well incorporated with the chili.
– Finally, add the belacan and calamansi, crushing them into the mixture until
everything is evenly blended and colored.

7. Season the paste with sugar and salt to taste. Adjust according to your preference.

Enjoy your freshly made sambal belacan with your favorite dishes! Enjoy the aroma of toasted dry prawn paste mingling with the fresh chili and tomato, accented by calamansi bits. 

Tips : For the best results, ensure you use belacan made from fresh ingredients. Fresh belacan not only elevates the aromatic taste but also enhances the vibrant color of the sauce. Some varieties of belacan, particularly those with a deep, pungent aroma, can darken the color of the sambal and impart a dull, stale scent, diminishing its fresh umami taste.
Therefore, opting for fresh belacan is essential to preserve the signature freshness and flavor of the sambal.

Sambal Belacan/Terasi is a versatile condiment, perfect for accompanying fried fish, eggs,
tempeh, fried bean curd, and various vegetables such as cooked or fresh long beans,eggplants, or cucumbers. While it’s challenging to find sambal of this quality in restaurants, making it fresh at home is simple! Give this recipe a try; you won’t be disappointed. Leftovers can be stored in the fridge for up to 14 days