Multi-purpose Sambal

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.

Multi-purpose Sambal

Ingredients:
40 dried chillies, soaked in water for 1 hour
15 shallots
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

Method:
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.

My Mom's Hae Bee Hiam

Hae Bee Hiam
Use Mortar and Pestle to pound the following ingredients:
100g Dried Chilli (soaked and drained)
50g Chilli Padi
100g dried Shrimps (soaked and drained)
5 shallots

Method:
Heat the wok. Add some cooking oil (enough to cook the Hae Bee Hiam). Fry Hae Bee Hiam till fragrant. Can freeze when it's completely cool. Can freeze for up to a month.