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Recipe details are AI-generated from the video and may contain errors — for reference only.
Put 1 small bowl of dried shrimp into the food processor and blend into fine bits.
Watch out
Do not overload the food processor with dried shrimp
otherwise, it will not chop evenly
Put 2 whole heads of garlic into the food processor, add a little cooking oil, and continue blending until smooth puree.
Watch out
Add a little cooking oil gradually while blending until the garlic becomes smooth.
Put 5 red onions into the food processor, adding a little cooking oil along the way, until completely blended into smooth puree.
Watch out
If the onions jam while blending, stop the machine, scrape down, and add oil to assist.
Be careful of oil splashing when heating.
Heat the wok, pour in 1 small bowl of cooking oil, and heat until small bubbles appear.
local_fire_departmentMedium heatWatch out
Ensure the wok is fully heated before adding oil
otherwise, ingredients will stick to the bottom
Pour in the minced dried shrimp, keep medium-low heat, and stir-fry continuously until golden brown.
local_fire_departmentMedium-low heatWatch out
Keep the heat at medium-low and stir constantly
otherwise, the dried shrimp will burn easily
After the dried shrimp turns golden brown, pour in the onion puree, keep medium-low heat and stir continuously until reduced in volume and turns yellowish.
local_fire_departmentMedium-low heatWatch out
Onions contain high moisture
stir continuously to evaporate water, or the bottom will scorch
Add the garlic paste, continue maintaining medium-low heat and stir-fry evenly.
local_fire_departmentMedium-low heatWatch out
Garlic paste tends to clump when added
break it apart thoroughly with the spatula
Add belacan, press lightly with the spatula until completely dissolved, and stir-fry until the mixture turns dark brown.
local_fire_departmentMedium-low heatWatch out
Belacan chunks must be crushed and dissolved with the spatula
otherwise, the saltiness will be uneven
After the sauce turns dark brown, add 800g of chili paste, stir-fry continuously and evenly to prevent the bottom from burning.
local_fire_departmentMedium-low heatWatch out
After adding chili paste, the volume increases
stir constantly or it will scorch at the bottom
Add 50g of Gula Melaka (chopping first is recommended), press gently with the spatula to melt completely and mix well.
local_fire_departmentMedium-low heatWatch out
Palm sugar is hard
chopping it first is recommended, otherwise it won't dissolve easily
Add 3 tablespoons of white sugar, stir-fry evenly until completely dissolved.
local_fire_departmentMedium-low heatWatch out
Stir quickly after adding white sugar to prevent it from sinking and caramelizing too fast.
Add 5 tablespoons of tamarind juice, simmer on medium-low heat for 5 to 8 minutes until the color darkens and the sauce thickens.
local_fire_departmentSimmer on medium-low heatWatch out
Making sambal requires great patience
keep the heat low and stir constantly, otherwise it will burn easily
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