Sambal belacan recipe- How to make the best Malaysian sambal

Sambal is the chili paste widely popular in Malaysia. We put sambal on top of nasi lemak, mee goreng, prawn mee, and stir dry a variety of spicy dishes.
Sambal is for everyone; therefore, I want to share the sambal recipe with you and make a bet that you will hook on it after the first bite.
You need a few specialty ingredients, but fortunately, they are available online and in most Asian grocery stores.

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Recipe:
(Please refer to the blog post to download the recipe and access the full detail: https://tasteasianfood.com/sambal-belacan-recipe/ )

1 medium-size onion (about 200g)
5 cloves garlic
100ml (about 1/2 cup) vegetable oil
25g (1 oz) dried chilies
150g (5 oz) fresh red chilies
2 tbsp dried shrimp
1 tbsp belacan
1 tbsp palm sugar
1 tbsp tamarind juice
1 tsp salt
Method:
- Blend the onion and garlic with some oil with an electric blender. Add some water to facilitate blending if necessary.
- Boil the dried chili in water for ten minutes. Remove and drain.
- Cut fresh red chilies into sections. Blend both chilies with some oil and water to form a chili paste.
- Soak the dried shrimp in water for fifteen minutes. Drain. Blend the dried shrimp until it looks like meat floss.
- Place the belacan in a small pan without oil, roast it slowly until it is thoroughly dry, and break up into large granules.
- Saute the onion and garlic over low to medium heat until slightly brown and aromatic.
- Soak the tamarind pulp in hot water for ten minutes, then remove the pulp and seeds by pouring through a strainer.
- Add the dried shrimp, belacan, palm sugar chili paste, and tamarind juice to the sambal. Simmer over low heat for thirty minutes.
- Season with salt.
- When the red oil starts bubbling around the paste, it is done.

#SambalRecipe #SambalBelacan #SambalTumis #MalaysianSambal
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