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Sambal Udang Balacan

5 from 1 vote

Ingredients
  

  • 1 bowl Onions (red)
  • 1 bowl Onions (white)
  • 1 bowl Shallots
  • half bowl Garlic
  • 1 bowl Chilli (Fresh)
  • half bowl Chilli (Dry)
  • 3 tbsp Chilli (Powder)
  • 100 g Belacan (shrimp paste)
  • half bowl Gula Malacca
  • 2 bowls Dried Shrimps (Udang Kering)
  • 3 slices Asam keping
  • 2 litres Oil

Notes

TIP - Covering your sambal with oil will make sure your sambal last longer - The oil must be in your wok from the beginning, not added in half way. So I make sure I filled more than half my wok with oil right from the start.
TIP - Toast your balacan dry either on the BBQ, gas fire or fry on a dry non stick pan.
TIP - Remember your jars, scope, funnel must all be dry and clean, If not your chilli will be mouldy within a week as we did not add any preservatives. When you open a jar and take some to eat make sure your spoon is clean and dry aka don't lick and take :P 
TIP - Cooking on low heat and longer time releases the taste more and keeps longer.
TIP - If you plan to keep a jar for a long time wrap with cling film then vacuum seal it. (I gave a jar of mine to my friend to take back to Canada and it was still ok a month later) I have also sent to France as presents for my friends to enjoy :) 
Remember - there's no rules that says you have to cook yours like mine but this is the basic for you to improve to your recipe and your taste. 
Have fun