Cooked Belacan Sambal

Method4 steps · about 20 min

1. 1

   Step 1: If desired, dry-toast the belacan briefly for a smoky aroma, then let it cool. Pound or process all the softened dried chilies (20), fresh red chilies (10), shallots (8), garlic (4) and belacan into a fine, smooth paste. Keep the cooking oil for the next step.

   Uses 20 dried chilies, seeded and already soaked until soft · 10 fresh red chilies, seeded and sliced · 8 shallots, peeled and chopped · 4 garlic cloves, peeled and chopped · 1 tsp belacan shrimp paste, broken into small pieces

2. 2

   Step 2: Heat all ⅓ cup cooking oil in a wok over medium heat. Add all the smooth chili paste from step 1 and stir-fry continuously for a few minutes, scraping the bottom to prevent sticking.

   Uses ⅓ cup cooking oil · All smooth chili paste

3. 3

   Step 3: Continue cooking and stirring the sambal from step 2 until it smells fragrant and oil visibly separates from the paste. Taste and, if desired, add a pinch of salt or sugar or some freshly squeezed calamansi juice.

   Uses All sambal paste and oil in the wok · A pinch of salt, optionally to taste · A pinch of sugar, optionally to taste · Freshly squeezed calamansi juice, optionally to taste

4. 4

   Step 4: Remove the finished cooked sambal from step 3 from the heat. Use it in a dish or as a condiment. For storage, transfer it to a clean shallow container, cool briefly and refrigerate promptly in a covered container.

   Uses All finished cooked sambal