This is a very versatile sauce and is largely used in Southeast Asian dishes. Very much like Indian masala, there are hundreds upon hundreds of variations. And yes, it is finally here! My very own version of sambal. I wouldn't say that this is an authentic or a traditional recipe. It is just my own rendition. I used a mixture of chilies in order to stack flavors. I did not use dried shrimps. But I used dried scallops and 3 different types of shrimp pastes.

You can of cos use whatever dried chilies you have on hand. You can also amp up the spiciness without deseeding; I am not as brave tho. If you can't find any form of shrimp paste, you can use 25g of dried shrimps. Be sure to soak the dried shrimps in warm water for at least 30 mins before blitzing with the rest of the ingredients. But belacan is a must. You probably can find it in a Southeast Asian grocery store. This recipe will be included in my Ecookbook which I'd planned to sell. Please stay tuned.