No doubt, many local Singapore food can't go without sambal chilli. Singaporeans love our chilli! A good sambal can elevate a dish or be used as a master sauce in creating many more dishes. It is definately labor intensive as it requires long hours of cooking time over stove. But trust me, it is all worth the effort!
- 10 g Dried Shrimps washed
- 100 g Dried Chilli soak and seeds removed
- 8 pcs Fresh Red Chillies
- 10 cloves Garlic
- 8 pcs Shallots
- 1 tbsp Belacan
- 1 stalk Lemongrass
- 150 g Oil
- 1 knot Pandan Leaf
- 1 cube Ikan Billis Stock or salt to taste
- 1 tbsp Palm Sugar
Fried dried shrimps with oil until crispy and fragrant
Remove and set aside
Toast the belacan for a min.
Blend all the other ingredients till fine paste
Heat 2-3 tbsp oil and add pandan leaves and add the paste to fry for about 30 mins. Add fried shrimps in.
Add table spoons of oil in as you fry.
Continue frying for 30-45mins or until it turns dark red oil surfaces.
Season with salt and palm sugar and ikan bilis stock powder (optional)
- For spicer version, you can add some chilli padi
- You can keep up to 1-2 months by storing sambal in freezer after the sambal cools down completely
Serving: 100gCalories: 21kcal