{"id":15052,"date":"2018-11-14T21:00:49","date_gmt":"2018-11-14T13:00:49","guid":{"rendered":"https:\/\/www.theburningkitchen.com\/?p=15052"},"modified":"2018-11-14T21:44:29","modified_gmt":"2018-11-14T13:44:29","slug":"laksa-chilli-sambal","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/","title":{"rendered":"Laksa Chilli Sambal"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-15547\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30.jpg\" alt=\"Bowl of Sambal Chilli for Singapore Laksa\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30.jpg?v=1592144094 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-300x169.jpg?v=1592144094 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-480x270.jpg?v=1592144094 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-600x338.jpg?v=1592144094 600w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h2><span style=\"color: #ad0922;\">HOW TO MAKE SAMBAL BELACHAN<\/span><\/h2>\n<div class=\"wprm-recipe-main wprm-color-border wprm-clearfix\">\n<div class=\"wprm-recipe-instructions-container\">\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Use a pair of kitchen scissors to remove the stalk from the dried chilli. Make a long slit along the dried chilli, then remove the seeds and veins. Cut into small pieces and soak them in hot water for 30 mins until soft. Drain and pat dry.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-15052 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-18-680x383.jpg?v=1592144101\" class=\"attachment-large size-large\" alt=\"Cutting the dried red chilli into pieces\" aria-describedby=\"gallery-1-15521\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-18.jpg?v=1592144101 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-18-300x169.jpg?v=1592144101 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-18-480x270.jpg?v=1592144101 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-18-600x338.jpg?v=1592144101 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-15521'>\n\t\t\t\tCut dried chilli into pieces\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-2-680x383.jpg?v=1592144103\" class=\"attachment-large size-large\" alt=\"Soaking the dried chilli in hot water\" aria-describedby=\"gallery-1-15511\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-2.jpg?v=1592144103 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-2-300x169.jpg?v=1592144103 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-2-480x270.jpg?v=1592144103 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-2-600x338.jpg?v=1592144103 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-15511'>\n\t\t\t\tSoak dried chilli in hot water\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Likewise, remain the stalks and seeds from the fresh red chilli. Give it a rinse then cut into small pieces.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-15052 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-17-680x383.jpg?v=1592144100\" class=\"attachment-large size-large\" alt=\"Deseeding the fresh chillis\" aria-describedby=\"gallery-2-15522\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-17.jpg?v=1592144100 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-17-300x169.jpg?v=1592144100 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-17-480x270.jpg?v=1592144100 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-17-600x338.jpg?v=1592144100 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-2-15522'>\n\t\t\t\tDeseed the fresh chilli\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-31-680x383.jpg?v=1592144094\" class=\"attachment-large size-large\" alt=\"Cutting the large red chilli into pieces\" aria-describedby=\"gallery-2-15546\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-31.jpg?v=1592144094 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-31-300x169.jpg?v=1592144094 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-31-480x270.jpg?v=1592144094 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-31-600x338.jpg?v=1592144094 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-2-15546'>\n\t\t\t\tCut fresh chilli into pieces\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Remove the skin from the shallots. Toast the belachan on both sides for a few minutes until aromatic. You can use a toaster or a pan.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-3 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-3 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-3' class='gallery galleryid-15052 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-41-680x383.jpg?v=1592144097\" class=\"attachment-large size-large\" alt=\"Bowl of peeled shallots\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-41.jpg?v=1592144097 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-41-300x169.jpg?v=1592144097 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-41-480x270.jpg?v=1592144097 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-41-600x338.jpg?v=1592144097 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-34-680x383.jpg?v=1592144095\" class=\"attachment-large size-large\" alt=\"Toasted piece of belachan\" aria-describedby=\"gallery-3-15543\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-34.jpg?v=1592144095 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-34-300x169.jpg?v=1592144095 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-34-480x270.jpg?v=1592144095 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-34-600x338.jpg?v=1592144095 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-15543'>\n\t\t\t\tToasting the belachan\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Place the dried chili, fresh chili, shallots and belachan into a blender. Add the water and 1 tbsp of oil and blend finely.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-4 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-4 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-4 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-4' class='gallery galleryid-15052 gallery-columns-3 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-7-680x383.jpg?v=1592144104\" class=\"attachment-large size-large\" alt=\"Add sambal chilli spices into dry and wet mill\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-7.jpg?v=1592144104 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-7-300x169.jpg?v=1592144104 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-7-480x270.jpg?v=1592144104 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-7-600x338.jpg?v=1592144104 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-14-680x383.jpg?v=1592144100\" class=\"attachment-large size-large\" alt=\"Blending the sambal chilli spices\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-14.jpg?v=1592144100 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-14-300x169.jpg?v=1592144100 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-14-480x270.jpg?v=1592144100 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-14-600x338.jpg?v=1592144100 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-24-680x383.jpg?v=1592144102\" class=\"attachment-large size-large\" alt=\"Finely blended rempah spices being poured into a bowl\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-24.jpg?v=1592144102 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-24-300x169.jpg?v=1592144102 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-24-480x270.jpg?v=1592144102 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-24-600x338.jpg?v=1592144102 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h3 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">COOKING METHOD<\/h3>\n<div class=\"wprm-recipe-instruction-text\">\n<p>In a wok, heat up20-25 ml of oil over medium low. Add in the blended chilli mixture and fry for about 20-25 minutes or until the colour darkens and the oil separates from the chilli mixture. Stir constantly to prevent the chilli mixture from getting burnt.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-5 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-5 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-5 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-5' class='gallery galleryid-15052 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-11-680x383.jpg?v=1592144099\" class=\"attachment-large size-large\" alt=\"Adding the sambal spices to a wok of hot oil\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-11.jpg?v=1592144099 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-11-300x169.jpg?v=1592144099 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-11-480x270.jpg?v=1592144099 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-11-600x338.jpg?v=1592144099 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-13-680x383.jpg?v=1592144100\" class=\"attachment-large size-large\" alt=\"Adding sugar to the sambal chilli when it darkens in colour\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-13.jpg?v=1592144100 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-13-300x169.jpg?v=1592144100 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-13-480x270.jpg?v=1592144100 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-13-600x338.jpg?v=1592144100 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-15-680x383.jpg?v=1592144100\" class=\"attachment-large size-large\" alt=\"Frying the sambal chilli\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-15.jpg?v=1592144100 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-15-300x169.jpg?v=1592144100 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-15-480x270.jpg?v=1592144100 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-15-600x338.jpg?v=1592144100 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-680x383.jpg?v=1592144094\" class=\"attachment-large size-large\" alt=\"Bowl of Sambal Chilli for Singapore Laksa\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30.jpg?v=1592144094 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-300x169.jpg?v=1592144094 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-480x270.jpg?v=1592144094 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-600x338.jpg?v=1592144094 600w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<\/div>\n<div class=\"wprm-recipe-instruction-text\">\u00a0Next add in the salt and sugar and fry for 1-2 minutes. Once cool, store in a jar in the fridge. The chilli sambal can be served in all the noodle dishes.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-notes-container wprm-color-border\">\n<h2 class=\"wprm-recipe-header\"><span style=\"color: #ad0922;\">TOP TIPS<\/span><\/h2>\n<ul>\n<li><strong>Always use low fire<\/strong>\u00a0<strong>and stir constantly<\/strong> when frying sambal belachan as it can burn easily. You need to have patience as it can take about 20-25 to cook.<\/li>\n<li><strong>Add some chilli padi<\/strong> if you prefer it more spicy<\/li>\n<li><strong>Do not cover the jar while it is still hot<\/strong>, otherwise the condensation will make the sambal belachan turn mouldy very quickly.<\/li>\n<li><strong>Store in the fridge<\/strong>\u00a0and it should last for 2 weeks, but make sure that the spoon you use to scoop the sambal must be very dry otherwise it will turn mouldy.<\/li>\n<\/ul>\n<\/div>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <a href=\"\/#video\"><span style=\"text-decoration: underline;\">VIDEO<\/span><\/a> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"\/#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"\/#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p>Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\">subscribe<\/a> to our Youtube channel for more yummy videos! Do also join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\">TBK Home Cooks Facebook Group<\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-15055\" class=\"wprm-recipe-container\" data-recipe-id=\"15055\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30.jpg?v=1592144094\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-150x150.jpg?v=1592144094\" class=\"attachment-150x150 size-150x150\" alt=\"Bowl of Sambal Chilli for Singapore Laksa\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-150x150.jpg?v=1592144094 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-320x321.jpg?v=1592144094 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-300x300.jpg?v=1592144094 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30-100x100.jpg?v=1592144094 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Sambal Belachan<\/h2>\n\t<style>#wprm-recipe-user-rating-0 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12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Sauces &amp; Garnishes<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Malay<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">chilli sambal, sambal, sambal belachan, sambal chilli<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">50<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-15055 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"15055\" aria-label=\"Adjust recipe servings\">4<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">145<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">This aromatic blend of chillis, shallots and belachan (shrimp paste) is fried until it attains a deep red colour and rich flavour.&nbsp;<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/15055\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"15055\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-15055-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"15055\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8-10<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Chili<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Fresh Red Chili<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Shallots<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#belachan\" class=\"wprm-recipe-ingredient-link\">Belachan<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to add to the blender<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to add to the blender<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">20-25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-15055-instructions-container wprm-block-text-normal\" data-recipe=\"15055\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Preparation<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15055-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Use a pair of kitchen scissors to remove the stalk from the dried chilli. Make a long slit along the dried chilli, then remove the seeds and veins. Cut into small pieces and soak them in hot water for 30 mins until soft. Drain and pat dry.<\/span><\/div><\/li><li id=\"wprm-recipe-15055-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Likewise, remain the stalks and seeds from the fresh red chilli. Give it a rinse then cut into small pieces.<\/span><\/div><\/li><li id=\"wprm-recipe-15055-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the skin from the shallots.<\/span><\/div><\/li><li id=\"wprm-recipe-15055-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Toast the belachan on both sides for a few minutes until aromatic. You can use a toaster or a pan.<\/span><\/div><\/li><li id=\"wprm-recipe-15055-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the dried chili, fresh chili, shallots and belachan into a blender. Add the water and 1 tbsp of oil and blend finely.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">Cooking Method<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15055-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a wok, heat up20-25 ml of oil over medium low.<\/span><\/div><\/li><li id=\"wprm-recipe-15055-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the blended chilli mixture and fry for about 20-25 minutes or until the colour darkens and the oil separates from the chilli mixture. Stir constantly to prevent the chilli mixture from getting burnt.<\/span><\/div><\/li><li id=\"wprm-recipe-15055-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next add in the salt and sugar and fry for 1-2 minutes. Once cool, store in a jar in the fridge.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-15055-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">The chilli sambal can be served in all the noodle dishes.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><ul>\n<li>When frying sambal belachan, always turn the heat to low and fry with patience.<\/li>\n<li>If you prefer it more spicy, you can add in a few pieces of chilli padi.<\/li>\n<li>Do not cover the jar while it is still hot, otherwise the condensation will make the sambal turn mouldy very quickly.<\/li>\n<li>You can store the sambal belachan in the fridge for about 2 weeks but make sure that the spoon you use to scoop the sambal must be very dry otherwise it will turn mouldy.<\/li>\n<\/ul><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">145<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">13<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">42<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">433<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">294<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">585<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">52.8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">38<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1.3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>HOW TO MAKE SAMBAL BELACHAN Use a pair of kitchen scissors to remove the stalk from the dried chilli. Make a long slit along the dried chilli, then remove the seeds and veins. Cut into small pieces and soak them in hot water for 30 mins until soft. Drain and pat dry. Likewise, remain the&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/\">Read More<\/a><\/p>\n","protected":false},"author":4,"featured_media":15547,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Laksa Chilli Sambal - The Burning Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Laksa Chilli Sambal - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"HOW TO MAKE SAMBAL BELACHAN Use a pair of kitchen scissors to remove the stalk from the dried chilli. Make a long slit along the dried chilli, then remove the seeds and veins. Cut into small pieces and soak them in hot water for 30 mins until soft. Drain and pat dry. Likewise, remain the...Read More\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/\" \/>\n<meta property=\"og:site_name\" content=\"The Burning Kitchen\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/theburningkitchen\" \/>\n<meta property=\"article:published_time\" content=\"2018-11-14T13:00:49+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-11-14T13:44:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30.jpg?v=1592144094\" \/>\n\t<meta property=\"og:image:width\" content=\"680\" \/>\n\t<meta property=\"og:image:height\" content=\"383\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bee Leng\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@burningchef\" \/>\n<meta name=\"twitter:site\" content=\"@burningchef\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bee Leng\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/\"},\"author\":{\"name\":\"Bee Leng\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d\"},\"headline\":\"Laksa Chilli Sambal\",\"datePublished\":\"2018-11-14T13:00:49+00:00\",\"dateModified\":\"2018-11-14T13:44:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/\"},\"wordCount\":740,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/theburningkitchen.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/10\/Singapore-Laksa-Process-Shots-30.jpg?v=1592144094\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/\",\"url\":\"https:\/\/theburningkitchen.com\/laksa-chilli-sambal\/\",\"name\":\"Laksa Chilli Sambal - 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Cut into small pieces and soak them in hot water for 30 mins until soft. Drain and pat dry. 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