Step 1

Option to dry toast the belachan first.

Step 2

Add all of the ingredients to for a blended paste. If the ingredients are not blending well, gradually add oil until you get a smooth paste.

Step 3

Add a bit of oil to a pan, and heat over low to medium heat. When hot, pour in the blended sambal paste.

Step 4

Stir constantly over the low to medium heat so it does not burn. Continue to stir until the sambal sauce "pecah minyak", or the sambal emulsifies and the oil floats above the sambal.

Step 5

Once it reaches this stage, add tamarind paste, sugar and salt, if needed.

Step 6

Stir through and give a taste test. Sambal should taste sweet and spicy.