Hot Pot Sambal Dip

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 it

cool. Alternatively, wrap the belacan in aluminum foil and air fry for 10 minutes at 180

degrees 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 fragrant

add 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 dip

1.  Roast both peanuts and sesame seeds

2.  Add in N -Q into the blended chill sauce

3.  Mix them

4.  Keep all the paste in a container and refrigerate.

 

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.

 

Leave it over night in refrigerator for better taste