BABA CHOON'S SAMBAL BELACAN PASTE

Authentic 40-Year Peranakan Recipe

Preparing sambal belacan from scratch every day takes time, labour, and often results in inconsistent taste. Grinding chillies, mixing ingredients, and adjusting flavours daily can slow down kitchen operations.

Baba Choon Sambal Belacan Paste is created to solve that problem.

Made from our authentic 40-year heritage recipe, this ready-to-use sambal is sealed using advanced retort sterilization technology, allowing it to last up to 2 years at room temperature with no added preservatives.

No grinding.

No preparation.

Just open, scoop, and serve.

⭐ Why Choose Baba Choon Sambal Belacan

✔ Authentic 40-Year Peranakan Recipe

✔ Rich Traditional Sambal Belacan Flavor

✔ Ready-To-Use Sambal Paste

✔ No Preservatives Added

✔ Consistent Taste Every Pack

✔ Long Shelf Life Up To 2 Years

✔ Saves Kitchen Labour & Preparation Time

Suitable for:

Restaurants

Hawker stalls

Cafés

Catering businesses

Cloud kitchens

Home cooking

🍽 Multiple Ways To Use

As Sambal / Dipping Sauce

• Nasi lemak sambal

• Fried chicken dipping sauce

• Seafood dipping sauce

• Traditional sambal belacan condiment

As Cooking Paste

• Sambal fried rice

• Sambal mee goreng

• Sambal seafood noodles

• Sambal vegetable stir fry

As Marinade

• Sambal grilled prawns

• Sambal chicken

• Sambal fish fillet

• BBQ sambal marinade

One 1KG pack can be used across multiple dishes in your kitchen.

📦 Product Details

Weight: 1KG

Type: Ready-to-use sambal belacan paste

Technology: Advanced Retort Sterilization

Shelf Life: Up to 2 Years

Storage: Room temperature before opening

Preservatives: No preservatives added

👨‍🍳 Built by F&B People

Baba Choon started from a real kitchen more than 40 years ago.

We understand the real challenges in food operations:

• Sambal running out during peak hours

• Inconsistent taste between staff

• Long kitchen preparation time

This sambal was created to help kitchens cook faster, maintain consistent flavour, and operate more efficiently.