Sambal Tumis( (Sauteed Chili with Shrimp Paste)

Previously I make some sambal tumis somewhere in this blog.Last week the weather at our place was pretty nice and warm so I think it's time for me to use BBQ pit/stove for outdoor cooking or grilling. Actually I'm planning to make a new batch of sambal belachan after winter .The reason why I refused to cook strong flavor spices indoor during winter is because our windows and doors are tight seal .It's not an good idea to cook large batch of pungent spices indoor especially hubby around too.He always said I tried to kill him when cooking this spices because the smell was unbearable to him!! Make him choke and cough! ahaha! Since I love sambal belacan paste, I have to cook this special spices outdoor to prevent the strong pungent smell from staying in door for weeks.But this time I try to add more shallot and belacan(shrimp paste) with other ingredients.To my surprise this batch taste better than the last one.Tasty,spicier and more fragrant!!

Ingredients:

1 1/2 lb shallot,peeled(bawang merah kecil)

3 bulbs garlic,peeled (bawang putih)

3 inch fresh tumeric(kunyit)

2 inch galanga(lengkus)

1 lb fresh red chili/pepper(chilli)

2 pack dry red chili,about 300 gm,soaked(chili kering)

1 cup oil( minyak masak)

*blend above ingredients until fine*

1 block belacan(dry shrimp paste) 400 gm

1/2 cup oil

4-5 tbsp seasalt or to taste

1 cup sugar or to taste

2 tbsp tamarind powder

Method:

1:Prepare large wok or pan at medium heat.Sliced belacan and fry until loose.Remove belacan to a plate,set aside.
2:Use the same wok,add in 1/2 cup oil with the grounded chili mixture.Use spatula to stir the ingredients in the wok from time to time..

3:Do not burn the chili paste,so keep stirring until the bottom of the wok..Add extra oil if necessary.

4:Stir for 45 minutes or until the oil floated on the top...Add in fried belacan, sugar,tamarind powder and salt.Mix well and stir for another 15 -2o minutes before remove from heat .

Cool completely before store in air tight container.