1.0https://sslbelacan.com/cnrich600338<blockquote class="wp-embedded-content" data-secret="C6PXHXviDK"><a href="https://sslbelacan.com/cn/hot-pot-sambal-dip/">Hot Pot Sambal Dip</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://sslbelacan.com/cn/hot-pot-sambal-dip/embed/#?secret=C6PXHXviDK" width="600" height="338" title="《 Hot Pot Sambal Dip 》—" data-secret="C6PXHXviDK" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script>Hot Pot Sambal Dip Instruction 1.  Wash all ingredients A-F thoroughly and pat them dry with a kitchen towel.2.  Remove seeds from the fresh chilies and cut them into smaller pieces.3.  Heat a pan (non stick pan preferred) with oil and toast the belacan until it dries out,becoming powdery and emitting a strong shrimp fragrance. Remove from heat and let itcool. Alternatively, wrap the belacan in aluminum foil and air fry for 10 minutes at 180degrees Celsius until fragrant. Allow it to cool.4.  Blend ingredients A-G.5.  Heat a pan with 6 tablespoons of oil and stir-fry the blended ingredients until fragrantadd I & J in order mixed well.6.  Add ingredient K-M when paste looks dry. Turn off the fire once the paste starts to boil.To prepare dip1.  Roast both peanuts and sesame seeds2.  Add in N -Q into the blended chill sauce3.  Mix them4.  Keep all the paste in a container and refrigerate. Usage:This is a dip for hot pot. It can be top with any condiments such as chopped spring onions,coriander, chili, garlic depending on your preference. Tip:Leave it over night in refrigerator for better taste Ingredients Prep Time: 20 minutesCooking Time: 15 minutes Fresh Ingredients:SPICE PASTE1.Blended Ingredients :A. 120g shallotsB. 6 cloves garlicC. 2 stalks lemon grassD. 150g fresh red chilies (seeds removed)E. 30g turmericF. 60g galangal /blue gingerG. 40g belacan /shrimp paste (toasted)H. 6 tbsp oilI. dried chili powder – 30g for mildly spicyJ. 1 cup (220ml) waterK. 200ml white vinegarL. 1 tbsp saltM. 10 tbsp (110g) sugarN.300g Ground roasted peanutsO. 60g roasted sesame seedsP. 20 g fried shallotsQ. 5-6 stalks coriander roots (chopped)https://sslbelacan.com/wp-content/uploads/2025/06/hotpot-paste-cover.webp