PANTRYFLEX

blend · hot sauce

★ STARRED KITCHENPrep 10 min

Coralpoint Sambal Belachan Paste

Independent adaptation of a publicly published Malcolm Lee recipe. Not affiliated with, sponsored by, or endorsed by Malcolm Lee.

From a starred kitchen.

Ratio

Ratio by volume: Shrimp Paste 146 ml
Shrimp Paste 146 ml

Ingredients

  • Chile — 500 g big red chillies, cut finely
  • Bird's Eye Chile — 100 g red chilli padi, cut finely
  • Garlic — 75 g garlic, peeled
  • Shallot — 90 g shallots, peeled
  • Shrimp Paste — 175 g toasted belachan
  • Sugar — 20 g sugar

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Coralpoint Sambal Belachan Paste wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Build the companion jar

First run is small.

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Provenance

Malcolm Lee — published sauce recipes in the PantryFlex catalog. Michelin 1* (Candlenut, Singapore).

Originally published as Sambal Belachan Paste.

Adapted from a Malcolm Lee recipe (Malcolm Lee / James Martin Chef).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Malcolm Lee / James Martin Chef (published as “Sambal Belachan Paste”). Full citation lives in Provenance.

Companion jar