Sambal Recipe

Seed the dried chilies and soak them in hot water until softened, then drain.

Seed and slice the fresh red chilies.

Peel and chop the shallots.

Peel and chop the garlic cloves.

Toast the belacan (shrimp paste) in a dry pan until fragrant and smoky, then break it into small bits. The smell is strong and pungent, so open a window for ventilation, especially in cold weather.

Combine the softened dried chilies, fresh chilies, shallots, garlic, and toasted belacan in a food processor, or use a mortar and pestle.

Pound or blend the mixture thoroughly until it forms a fine, smooth sambal paste.

Heat the cooking oil in a wok over medium heat until hot.

Add the sambal paste to the wok and stir-fry continuously for a few minutes until fragrant.

Keep cooking until the oil visibly separates from the sambal — that's the sign it's done.

Taste the sambal and adjust with a pinch of salt or sugar; a squeeze of fresh calamansi juice can help balance the flavor.

Remove from heat, transfer to a bowl, and let cool completely.

Store in an airtight container in the refrigerator for future use — it keeps for several weeks refrigerated, or several months frozen.