Taho Blachan Chilli
While the shrimp paste is quite subtle, the orangey sauce is tinged with appetising sour notes – it’s heavenly as a dipping sauce for a steamboat meal or just as an accompaniment to steamed rice. But be warned: it’s ultra-spicy, so a tiny bit goes a long, long way.
Woh Hup Sambal Shrimp
This gritty chilli sauce comes brimming with the aroma of dried shrimp. It’s not too spicy although it has the strongest flavour of the lot. It’s quite salty on its own, so we reckon it would be best used to stir-fry sambal kangkong.
Glory Sambal Chilli with Prawn
The mildest of the lot, this rather oily sauce is heavier on the dried shrimp than the chilli, so it won’t have you grasping for a glass of water. Great for those who like it less fiery.
Singlong Sambal Belacan
We caught the slightly fishy whiff of the sauce even before it reached our taste buds. Tone it down with a dash of lime to make it just right for pairing with hotpot meats.
All are available at supermarkets in Singapore.
This article was originally published in Simply Her June 2014.