Homemade Sambal Chilli With Dry Shrimp

Sambal Chilli Type 2

I grew up in a family that love Homemade Sambal Belacan Chilli. Since young, I always seat at one side whenever I see my granny grinding the ingredients on a stone grinder shown as below. Now life is better as I'm use food processor to blend the ingredients.

Stone Grinder

Granny had passed away for more than 10 years. All the while, the homemade chilli that I had being consuming was made by my cousin sister-in-law or my mother.

I noticed that age is catching up on my mother, I cannot rely on her to cook for me forever (everyone have a lifespan & will leave us anytime). I decided to learn and improve the recipe. 

With the guidance from my mother & the feedback from neighbours, friends & relatives, I finally manage to produce the homemade sambal chilli of my own preference.

This is type 2 of my homemade chilli. I named it "Homemade Sambal Chilli With Dry Shrimp" as I added some blended dry shrimp into type 1: homemade sambal chilli.

I did not add in any belacan which know as shrimp paste, it was another form of dry shrimp. You may read up more about Belacan/Shrimp Paste.

If one prefer belacan than dry shrimp, he/she can just replace it.

Recipe attached as below:-

Ingredients

100gm             Dry Shrimp

100gm             Dry Chilli

20gm               Chilli Padi*¹

100gm             Small Onion

100gm             Garlic

10gm               Belachan*²

10gm               Lemongrass

50ml                Water

500ml              Cooking Oil

6gm                 Turmeric (Yellow Ginger, Curcumin)*³

6gm                 Candlenut*²

1tbsp               Salt

2tbsp               Sugar

Preparation & Cooking Instructions

1. Cut the dry chilli and remove the seeds as much as possible. Soak it with water for 30 mins and drain it over a wire nest.
2. Cut the chilli padi and remove the seeds then set aside.
3. Peel the onion, garlic, turmeric and set aside.
4. Blend the soaked and drain dry chilli, chilli padi, onion, garlic, turmeric, candlenut, lemongrass, belachan with water till paste.
5. Heat the wok with cooking oil with stir-fry the blended dry shrimp and set aside.
6. Heat the wok with cooking oil and blended chilli paste and salt. Stir-fry it continuously.
7. Add in sugar when the chilli is half cook, colour will turn darker in red as compare to the blended chilli paste which is a fresh red in colour tone.*³
8. Bottle it when it had cool down & fridge it. You can reheat the fridge chilli over the rice in the rice cooker when in need or cook prawn, sotong, kangkong with it and even bbq stingray.

Note*¹: Can omit chilli padi if you find it is too spicy.

Note*²: Can omit belacan if the person is a vegetarian or have allergic to prawn/shrimp

Note*³: Do not over add candlenut as it will give a bitter taste to the chilli instead of helping the chilli to be more favoured.

Last Note: It will splatter quite abit during cooking as it depends on how wet the blended chilli paste will be. Therefore it is advisable to cover up your stove area for reducing the difficulty of cleaning.