Sambal Belachan

Method10 steps

1. 1

   Step 1: Snip off the dried-chilli stalks, split the chillies lengthways and remove the seeds and veins. Cut into small pieces and soak in hot water for about 30 minutes until soft. Drain, discard the soaking water and pat the chillies dry.

   Check the softened dried chillies · 30 minUses 8–10 dried chillies · Hot water, enough to soak the cut dried chillies

2. 2

   Step 2: Remove the stalks and seeds from all three fresh red chillies, rinse them and cut into small pieces. Drain and discard the washing water.

   Uses 3 fresh red chillies · Water, as needed to wash the fresh red chillies

3. 3

   Step 3: Peel all eight shallots and keep them ready for blending.

   Uses 8 shallots

4. 4

   Step 4: Toast the measured belachan in a dry pan, turning so both sides toast for a few minutes until aromatic without burning.

   Uses 1 tbsp belachan shrimp paste

5. 5

   Step 5: Put all the softened drained dried chillies, prepared fresh chillies, peeled shallots and toasted belachan into a blender. Add only the measured 50 ml blender water and 1 tbsp blender oil, then blend to a fine paste.

   Uses All softened dried chillies from step 1, with soaking water discarded · All three prepared fresh chillies from step 2 · All eight peeled shallots from step 3 · All measured belachan toasted in step 4 · 50 ml water for blending · 1 tbsp cooking oil for blending

6. 6

   Step 6: Heat the separate 20–25 ml wok-frying oil in a wok over medium-low heat.

   Uses 20–25 ml cooking oil for wok frying

7. 7

   Step 7: Add all the blended chilli paste to the wok. Fry over low heat for about 20–25 minutes, stirring constantly so it does not scorch. Check from 20 minutes and continue until the paste darkens to deep red and oil visibly separates.

   Check the darkened sambal paste · 20 minUses All paste blended in step 5 · All selected 20–25 ml wok oil heated in step 6

8. 8

   Step 8: Add the measured ½ tsp salt and 1½ tsp sugar to the darkened paste. Stir and fry for another 1–2 minutes, checking from 1 minute until the seasonings are mixed through.

   Finish the salt and sugar · 1 minUses All paste and separated cooking oil from step 7 · ½ tsp salt · 1½ tsp sugar

9. 9

   Step 9: Transfer the cooked sambal to a clean shallow container and refrigerate promptly at 4°C or below, within 2 hours of cooking (within 1 hour above 32°C). Cover loosely while cooling, then close the container once chilled. Use within 3–4 days or freeze for longer storage, and always scoop with a clean dry spoon.

   Uses All fully cooked seasoned sambal from step 8

10. 10

    Step 10: Use as much prepared sambal as desired alongside noodle dishes or other meals. Take only the serving portion out and keep the remainder refrigerated.

    Uses As much sambal as desired from step 9, with the remaining stock kept cold