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One of my favorite quick meal is fried rice, and of all the different versions, one of my favorites would be the good old fashion sambal belacan fried rice.

Since it isn’t exactly a popular dish at hawker centres or Chinese/Malay restaurants, I thought a simple recipe could be helpful for those who are a bit adventures in the kitchen.

sambal belacan fried rice with prawns
sambal belacan fried rice with prawns

First of all, to make sambal belacan fried rice, you must make sambal belacan. No brainer right?

The ingredients couldn’t be simpler, I got them from local market

  • red chili
  • chili padi (optional)
  • belacan (prawn paste)
  • around 10 red chili to 2 table spoons of belacan (approximate)

sambal belacan's ingredients - chili & belacan
sambal belacan’s ingredients – chili & belacan

Here’s how you do it

  • roast the belacan in oven at about 200 degree till fragrant (or stinks, depending on your personal interpretation)
  • cut chili in halves and remove seeds, chop them further to smaller pieces
  • place belacan and chili into mortar and pestle and pound away

The mortar and pestle was obtained for RM 35 at a local market. You can use a blender but it won’t taste the same though. I keep the finished product in an air tight jar in the fridge.

Haze's pounding it the old school way
Haze’s pounding it the old school way

So now that you have the sambal, here is how you make the fried rice, ingredients:

  • 2 servings of rice, well duh! (overnight leftover’s the best)
  • 4-6 prawns – peeled and marinate with a bit of salt
  • 1-2 stalks of scallion, chopped finely
  • 1 egg
  • salt
  • half a tea spoon of dark soya sauce
  • 2 table spoon of sambal belacan

can you smell it?
stir to perfection


  • heat up the frying pan with 2-3 table spoon of oil, then fry prawn for about a minute
  • add rice and sambal, stir like mad
  • add the dark soya sauce
  • make an opening in the middle of the frying pan, add a table spoon of oil, and crack the egg
  • add a squirt of soya sauce on egg, then stir like mad
  • add scallions last

Salt is not needed since belacan provides the necessary saltiness to the rice already. The result is two servings of really spicy, fragrant, and rather delicious old school sambal belacan fried rice. Sambal took about 30 minutes to prepare, and fried rice another 15 minutes or so.

Of course, we made more than enough sambal for just cooking fried rice, the actual main intention was to use it as condiment for tau eu bak (braised pork belly with soya sauce), which will be the next recipe I publish here.

Discuss : KY cooks – Sambal Belacan Fried Rice

  1. Old skool way da BEST!!!

  2. wow, a blast from the past! i remember my grandmother in malacca also using a mortar and pestle to make sambal belacan. i rarely manage to eat it nowadays, but the thought of it (the unforgettable flavor!) still makes my mouth water 🙂

  3. tau eu bak… looking forward this.. i like this much

  4. hahahaha….. i love the part u said stir like mad , LOL !! like u wanna kill the rice like dat

  5. Michelle

    Wah, my apartment might die if I cook this! Not that I hate belachan but I cannot stand the smell lingering there…

    • Michelle: hahah yah, reminds me that one time in the States, the campus police had to check my friend’s room for possible corpses just cos they brought in belacan. lol

  6. kimberlycun

    wah haze looks like some kampung harlot (in a good way) lol

  7. Tan Yee Hou

    Oh another good hint for the rice is that, if you know you’re going to cook fried rice with them, wash them extra clean to remove the starch!

  8. Pounding sambal belacan outside the toilet??

  9. LOL.. At least close the toilet door first la before taking the pic!

  10. i just had lunch and u made me hungry again! 😥 …

  11. Yummeh!~
    Aw…haze looks like a lil nyonya girl^^ and Cen the village tiger?
    lols… my friend tried this in the US, in the dead of winter and they called the police on him. Suspected decomposing dead body turned out to be the heated belacan -_-“

  12. I like cooking Fried Rice because it’s such a versatile dish. You can almost add in anything, spices etc to make it one of a kind. Haha. Thanks for sharing too.

  13. i love your kycooks, keep it up! the more recipes here the better!

    • Irene: yess there’ll be more, can you imagine last night was like the 5th night in a row that we cook?

  14. Very nice bro! Doing it the proper way, all with fresh ingredients from scratch. 🙂

  15. Haze pose leaves my imagination go wild. hubba hubba.

  16. Looks very good! I’d add in a bit of greens if it were me tho, probably some chopped long beans stirred in – yums.

  17. […] This is actually the dish that prompted us buy pastle and mortar and made the sambal belacan. […]

  18. che'burn

    normally i would put like 3-4 eggs into it and then extra cili padi..wallah!

  19. why is there a toilet in your kitchen or why are you preparing food on the floor just near the toilet? thats unhygienic.

  20. […] This dish is also surprisingly simple to make, but it is mighty handy if you’ve already have some ready made sambal belacan. For instruction on how to make a jar of wholesome sambal belacan, click here – sambal belacan fried rice. […]

  21. presa1200

    haha very funny, pounding the belacan in front of toilet with paper roll hanging

  22. I just want to say that I LOVE THIS PAGE! The recipes are so MY TASTE! Thank you so much. Am cooking the fried kicap bawal with veg and soup for dinner!

  23. One Q though…..can u elaborate “stir like mad”? Hilarious!:P

  24. Love that modern outfit with traditional lesung in the same picture!Hope the cat didn’t get the chili ‘tempias’.

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