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Step 1
Using a scissor, cut the dry chillies at an angle into small pieces. This is to help remove the seeds. Put them in a bowl and soak with hot water for 30 minutes or until soften.
Step 2
Drain the chillies in a colander and wash them with running water while mixing around. This will help remove the seeds.
Step 3
Place drained chillies together with onion, garlic, ginger, shrimp paste into a food processor with 1/2 cup water (125 ml). Blend into smooth mixture.
Step 4
Heat a wok with some oil on medium heat. Pour blended chillies mixture together with 1 cup water (250 ml). Stir a bit and cook until the sambal mixture thickens, around 10-15 minutes.
Step 5
Add another 1/2 cup water (125 ml) and mix well. Continue cooking until the sambal thickens once more.
Step 6
Add sugar, salt and lemon juice. Mix well and continue cooking for another 1-2 minutes. Turn the heat off.
Step 7
Use as a condiment for laksa, soups or as dipping sauce for grilled fish, chicken etc.
Step 8
Add your favourite protein source such as seafood, eggs, chicken etc and enjoy it with some rice on the side.
Step 9
Store in the fridge for consumption within a few days.
Step 10
Put in a ziplock bag and store in the freezer up to 6 months.