Step 1

Use a pair of kitchen scissors to remove the stalk from the dried chilli. Make a long slit along the dried chilli, then remove the seeds and veins. Cut into small pieces and soak them in hot water for 30 mins until soft. Drain and pat dry.

Step 2

Likewise, remain the stalks and seeds from the fresh red chilli. Give it a rinse then cut into small pieces.

Step 3

Remove the skin from the shallots.

Step 4

Toast the belachan on both sides for a few minutes until aromatic. You can use a toaster or a pan.

Step 5

Place the dried chili, fresh chili, shallots and belachan into a blender. Add the water and 1 tbsp of oil and blend finely.

Step 6

In a wok, heat up20-25 ml of oil over medium low.

Step 7

Add in the blended chilli mixture and fry for about 20-25 minutes or until the colour darkens and the oil separates from the chilli mixture. Stir constantly to prevent the chilli mixture from getting burnt.

Step 8

Next add in the salt and sugar and fry for 1-2 minutes. Once cool, store in a jar in the fridge.

Step 9

The chilli sambal can be served in all the noodle dishes.