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.
Move to HK 3 years ago and become a full-time homemaker. Am a person who live to eat! Thus my passion to cook for my friends and family. Every meal is an adventure for me as it’s like a science experience – you may not know what your end result will be like until the finish. But the best moment when all is done and you see the smile on everyone’s face and the thumbs up for what I have accomplished.