This is a basic sambal paste that goes well with many asian dishes. If you have prepared them in advance, you could store them portioned up in the freezer and take out to use whenever you need them. In this case you save lots of time and nerves.
Makes approximately 4 cups
Grind to paste:
200 gm fresh red chillies
50 gm dried chillies (pre-soaked)
500 gm belachan (shrimp paste)
50 gm sugar (or according to taste)
1/2 tbsp salt (or according to taste)
1 tbsp tamarind paste (mix with hot water, use strainer when pouring juice in)
150 ml oil
Heat oil and fry chilly paste over moderate heat till fragrant. Add seasoning. Cook for at least 30 minutes, stirring all the time, till oil bubbles through.
See the Mee Siam recipe to use with.