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Recipe details are AI-generated from the video and may contain errors — for reference only.
Blend the dried shrimp, and blend the onions and garlic into purees separately.
Watch out
Ensure ingredients are cut to appropriate sizes when using the blender to avoid overheating.
Hot oil can splash, stand to the side when adding ingredients to avoid burns.
Heat the pot, add a small bowl of oil, stir-fry the dried shrimp until golden brown, add the onion puree and fry until moisture reduces, then add the garlic puree and mix well.
local_fire_departmentMedium-low heatWatch out
Dried shrimp must be fried until golden brown to release aroma, otherwise the sauce will have a fishy smell
onion puree moisture must be dried out, otherwise the sauce will spoil easily
Add the belacan, crush it with a spatula, and stir-fry until it dissolves and turns dark brown.
local_fire_departmentMedium-low heatWatch out
Belacan must be completely dissolved and fried until dark brown, otherwise it will have a raw fishy smell.
Add the chili paste and mix well, then add palm sugar, white sugar, and tamarind juice. Keep on medium-low heat throughout, stir-fry for about 5-8 minutes until the chili color darkens and thickens.
local_fire_departmentMedium-low heatWatch out
Chili paste must be stirred constantly after adding, otherwise the bottom will burn easily
palm sugar should be chopped before adding to ensure even melting
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