Sambal Belachan Istimewa

Special Sambal Belachan

Why is mine version istimewa i.e. special? Well, for the simple reason each brand of belachan paste has its own unique flavor and characteristics.  The piece I bought recently is not the usual dry, stiff or hard pack from Penang but a soft, pliable type manufactured by Tanjong Emas Trading in an industrial estate at Sungei Alor Galah, Malacca. It gave a good aroma opened.

The amount of tamarind, sugar, and degree of salting depends on the belachan paste as it is already salted. Hence do a final taste adjustment to complete the sambal belachan.

Ingredients - List A
6 Fresh red chillies
15 Dried red chillies
10 Shallots
6 Garlic
1.5" Galangal
1 Tbl Belachan, Tanjong Emas Trading, Cap Kapal
 1/3 cup Vegetable Oil

Seasoning
1 Tbl Tamarind
3 Tbl Sugar
1.5 tsp Salt

Steps

1. Blend or puree the 8 ingredients in List A in a hand blender. I find using a hand-blender most convenient. It is quick and easy; the task is done in a few minutes, including washing the immersion head or flask used for the blending.
2. Pour the mix into a small, heavy-bottomed pot, set a very low fire, and             heat for 1-2 minutes to evaporate some liquid. Then add the oil and cook for 30 min. I find the WMF 16cm high casserole most appropriate for this. I could adjust the flame to very, very low on my Rinnai burner hob to heat the spice paste evenly - without burning the delicate spices - throughout the cooking process.
3. After several minutes has lapsed the mix will puff here and there as steam bubbles form and burst, an indication the mix is cooking nicely. When the mix has been cooked enough, you'll see oil bubbling to the surface.  At that time, if not sooner, you'll smell a nice aroma wafting from the pot.
4. Before I add the tamarind, I add sugar and taste test for balance. 
5. The salt is added to the pot with the mix at the final stage to account for the salt contained in the belachan paste, and for overall taste test. Do not oversalt. Nothing taste worst than salty sambal !!
6. Finally, skim the excess oil floating on the surface. Keep it in a jar as chilly oil. 

Note

• The cooking was helped in no small measure by the WMF's unique Trans-Therm heavy-bottomed base. I could set the alarm for 30 min, leave the pot to slow-heat the mix, and do my work without standing by the stove to stir the paste now and then. Sure, every 10 min or more I would go to stir the mix and observe the cooking process. Because the heat is set very, very low, and the heat is distributed very evenly without any hot spot, I do not risk burning the spice mix.
• The quantity of ingredients makes about 7-8 Tbl of sambal belachan, with of 3 Tbl at each meal. Squeeze 1 lime for each portion of 3 Tbl sambal.
• You may adjust the quantity proportionately for a bigger batch of sambal belachan.

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