Found this recipe in my old recipe book.
Sambal forever. Make a batch of this to eat with everything -- mee siam, mee rebus, lontong, nasi lemak (add ikan bilis, a.k.a. anchovis) and fried rice. This is the sambal staple of hawkers. It keeps for ages -- up to three months refrigerated, or a year frozen.
40 dried chillies, soaked in water for 1 hour
40g toasted belacan (shrimp paste)
100g dried shrimps, soaked in water
5 tsps sugar
1 tsp salt
3 tbsps tamarind mixed with 100ml water and strained
80 ml thick coconut milk
8 tbsps cooking oil
Blend dried chillies, shallots, belacan and dried shrimps in as little water as possible.
Heat oil and saute the blended ingredients over a low flame till aromatic and oil separates.
Add the remaining ingredients and simmer till oil surfaces.
Cool thoroughly before storing. Don't skim off oil from the sambal. The oil helps preserve the sambal.