Belacan sambal

Ingredients

• 60 ml (¼ cup) peanut oil 
• 2 onions, finely chopped 
• 4 garlic cloves, crushed 
• 2 tsp crushed ginger 
• 3–4 red bird’s eye chillies (or to taste), finely chopped 
• 1 tbsp belacan (shrimp paste) 
• 3 tomatoes, roughly chopped 
• 1 tbsp oyster sauce 
• 2 tsp soy sauce 
• 1 tsp fish sauce 
• 2 limes, juiced 
• 2 tsp tamarind paste 
• 2 tbsp pounded palm sugar

Makes about 1 cup

Instructions

Heat the oil in a wok or deep frying pan until hot. Add the onion, garlic, ginger and chilli and cook for 5–6 minutes, or until the onion is translucent.

Add the belacan and cook for 2 minutes, or until fragrant. Stir in the tomato, until well combined.

Add the sauces and lime juice and stir until well combined, then add the tamarind paste and palm sugar. Stir to combine, then remove heat and allow to cool.

Note 

• Belacan sambal will keep refrigerated in an airtight jar for two weeks.