Step 1

Blend the dried chilli paste, chillies if using, onion or shallots, garlic, belachan and dried shrimps. Add more oil if needed if it is not blending easily. Option to toast the belachan for a more intense flavour.

Step 2

To a pan, add oil. Once hot, and over low heat, add the blended chilli paste. Saute until the oil splits, or it has achieved "pecah minyak". This is when the chilli paste dries slightly, and the oil turns red. The oil will also be floating above the paste. Be patient, and be careful to not burn the sambal.

Step 3

Add tamarind paste, salt and sugar to taste. Careful with the salt; belachan and dried shrimps have salt already.

Step 4

Sambal Chilli is done!