Sambal Goreng

Ingredients

• 85g bird’s eye chillies
• 90g big red chillies
• 1 whole garlic
• 60g belacan
• 47g dried shrimps
• 14g dried scallops
• 1-2 cups of Oil (for cooking)
• 2 tsp seasoning powder
• 3 tsp sugar
• 1 tsp salt

Instructions

1. Wash & soak the dried shrimps and dried scallops in water for a few minutes until softened.
2. Add the bird’s eye chillies, big red chillies, garlic, belacan, dried shrimps and dried scallops into a blender.
3. Add a little of the soaking water from the dried shrimps and scallops to help with blending.
4. Blend evenly (don’t overly blend)
5. Heat 1-2 cups of oil in a pan over low heat.
6. Add the blended sambal and cook slowly, stirring occasionally.
7. Add the seasoning powder, sugar and salt.
8. Continue cooking over low heat until the sambal turns a deeper red and the oil begins to separate.
9. Leave to cool completely before storing in a clean glass jar.