8 dried chillies, soaked
2 fresh red chillies, seeded
2 bird’s eye chillies
2cm square piece belacan, toasted
150g toasted groundnuts/peanuts, coarsely grounded
50g toasted sesame seeds
3 tbsp shrimp paste (har koe)
200g sweet sauce (thim cheong)
1 tbsp light soy sauce
10-11 tbsp castor sugar
- Put dried chillies, red chillies and bird’s eye chillies in a food processor. Blend to a fine paste.
- Combine sweet sauce with 1-2 tablespoons of water. Stir well. Add blended chilli paste, shrimp paste, light soy sauce, castor sugar and a little water.
- Stir and cook till sugar dissolves.
- Add groundnuts/peanuts, sesame seeds and toasted belacan. Stir well to mix.
Recipe courtesy to Amy Beh and The Star Online