Sambal belacan is the Malaysian expression of sambal — a chilli paste built on fermented shrimp paste (belacan) for depth, balanced with garlic, shallots, and palm sugar. Ours adds dried shrimp and dried scallop on top of that base for a deeper, more layered umami than most sambal you’ll find on a US shelf.

Warm, not punishing. The chillies carry real heat, but they’re balanced by palm sugar and umami rather than left to dominate on their own. If you grew up on sambal, it’ll feel familiar. If you didn’t, it’s a place to start, not a dare.

Yes, straight from the jar. But don’t stop there. Stir-fry vegetables. Soup dumpling dip with soy sauce and black vinegar. Fried rice. Avocado toast. Nasi lemak, the way it’s always been done.

Yes — belacan, dried shrimp, and dried scallop mean this product contains crustacean and mollusc allergens. Full ingredient and allergen details will be on every label.

Once opened, keep it refrigerated and always scoop with a dry, clean spoon — moisture is what shortens a sambal’s life, not time. Unopened, it’s shelf-stable at room temperature. Exact shelf-life and best-by details will be finalized with our production partner and printed on the label.

Chun isn’t on shelves yet — we’re still sourcing ingredients and finalizing our production partner. Check back here for updates as we get closer to launch.