Sambal Belachan

This isn't an airfryer recipe, but I thought I should put it out here, in case I ever want to make it again (which I definitely will!). I love sambal belachan, or heibihiam, shrimp chilli? Heh, I'm not sure how it translates into English.

What you need:

• 250g fresh chilli
• 250g shallots
• 150g heibi
• ~20g belachan
• 1/2 cup oil

This is a super easy recipe.

What to do:

1. Blitz or pound the chilli
2. Blitz or pound the shallots
3. Blitz or pound the heibi
4. Pan fry the belachan till it has a smell, you can also fry it above a naked flame
5. Pour the oil into the wok
6. When the oil is hot, toss in the chilli and shallots
7. Stir it for a while and then toss in the heibi
8. Finally, toss in the belachan
9. Stir and keep it on heat until it is dry. It should take around 20+ minutes.

When I made it, I had half chilli padi and half big greenish chillis, and it was super spicy. I'll have to use slightly less chilli padi next time. Also, I used way too much belachan (about 80g) that time. I think 20g should be more than enough.

Lousy pic, but super delicious

I ended up with 2 jars of that. I was expecting it to be redder, but think it turned out to be very brown thanks to too much belachan.