Red Chili Sambal from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam,

Name: Red Chili Sambal from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam,
Ingredients: 2 tsp. Malaysian shrimp paste (belacan), toasted; 12 Dried red chilies, remove stems and seeds; ½ tsp. Kosher salt; ½ tsp. Granulated sugar; ½ lb. (14 g.) Long red chilies or other hot red chilies, roughly chopped (about 10); 8 Shallots, roughly chopped (about 4 oz); ¾ cup Vegetable oil (divided use)

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“Sambal,” a term primarily used in Malaysia, Singapore and Indonesia, is essentially a chili-based condiment. The most common ingredients are chilies, garlic, shallots, and sugar, though many...

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Ingredients

2 tsp. Malaysian shrimp paste (belacan), toasted
12 Dried red chilies, remove stems and seeds
½ tsp. Kosher salt
½ tsp. Granulated sugar
½ lb. (14 g.) Long red chilies or other hot red chilies, roughly chopped (about 10)
8 Shallots, roughly chopped (about 4 oz)
¾ cup Vegetable oil (divided use)