Belacan Sauce

Soak the de-seeded dried chili peppers in 1 cup of warm water for 15-20 minutes

While the dried peppers are soaking, de-stem and de-seed the Holland peppers, removing the membranes as well

You can leave the seeds in if you like your sauce very spicy

Cut each pepper into 3 pieces

If using, chop the Thai chilies

Take half of your shallots and finely chop them

With the other half, thinly slice them

(You can also chop them, but I think slices add another textural dimension to the final sauce

Drain the dried chili peppers, and set aside the soaking water

To the bowl of a food processor or blender, add the dried peppers, Holland peppers, Thai chilies (if using), half of the shallots (i

e

your chopped shallots, setting aside the slices for later), and garlic

Pulse until the mixture is smooth, or if you prefer, a coarse paste

Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly processed

Heat a frying pan or wok over medium heat

Add the oil and chopped dried shrimp

Fry over medium to medium low heat for 3-5 minutes

Put the belacan in a mortar and pestle to break it up (you can also put it in a small bowl and break it up with a fork)

Add it to the pan

Cook for 3-4 minutes, until the belacan is melted into the sauce

Add the sliced shallots, and cook for 3-4 minutes, until translucent

Next, add the chili, garlic and shallot paste

Stir to combine, and add ½ cup of the reserved pepper soaking water

Cook for 5 minutes, stirring occasionally

Stir in the fish sauce and brown sugar

Continue to cook for another 15 minutes

Let the mixture cool, and transfer to a clean jar or other airtight container

Refrigerate for up to 4 weeks, or freeze (it should last up to 1 year frozen)