Sambal Belachan

Use this Sambal recipe for making Nasi Lemak, sambal Sotong (Cuttlefish), Sambal Shrimp. The recipe has evolved from an original recipe from my sister Elsie's Indonesian maid. I tweak it to enhance maximum flavor!

Ingredients:

1 cup fresh red chilies (devein, remove seeds and cut in small pieces)

1 cup of dried red chilies (devein and remove seeds by soaking in hot water)

2 tbs minced garlic

1 cup grounded dried shrimp (use tiny dried shrimp, soak in hot water to dehydrate)

1 small can of tomato paste

1 inch of belachan (get the best freshest best quality)

1 tbs of gula melaka (sub brown sugar)

1 tsp salt

2 tbs of avocado oil or vegetable oil.

Method:

Boil red and dried red chilies in water over stove for 5 mins.

Using a blender, blend the chilies, garlic, dried shrimp and tomato paste (use some water from the boil but not too much).

Over high heat, heat oil and fry the belachan, and blended chilis.

Add salt, gula melaka to taste.

Reduce heat and simmer until sauce thickens.

Remove from stove and let it cool. Store in air tight container in refrigerator and use as needed.