Stir-fried with chili and shrimp paste
Stir-fried with chili and shrimp paste, often known as Sambal Belacan or Tumis Sambal, is a pungent and spicy condiment or side dish popular across Southeast Asia, particularly in Malaysia, Indonesia, and Singapore. It is typically made by stir-frying a paste of fresh chilies, shrimp paste (belacan), shallots, garlic, and often tomatoes or tamarind. The dish is celebrated for its intense umami flavor and fiery heat, serving as a versatile accompaniment to rice, noodles, or grilled meats.
🍽️ Nutrition at a glance
This dish is generally high in sodium and fat due to the shrimp paste and oil used in stir-frying, but it is also a good source of protein and vitamins from the chilies and other vegetables. A typical serving can range from 150 to 250 calories, depending on the amount of oil and specific ingredients used.
Nutrition breakdown
| Calories | 200 kcal |
| Protein | 12 g |
| Carbs | 15 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1200 mg |
| Vitamin C | 80 mg |
| Vitamin A | 1500 IU |
| Iron | 3 mg |
| Potassium | 350 mg |
| Magnesium | 40 mg |
| Zinc | 2 mg |
| Vitamin B12 | 1.5 mcg |
| Phosphorus | 180 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish is a cornerstone of Southeast Asian cuisine, often homemade and passed down through generations, with variations in spice levels and ingredients reflecting local tastes. Nutritionally, the capsaicin in chilies is known for its metabolism-boosting properties, while the shrimp paste provides a rich source of umami and essential amino acids.
