这是好多新加坡和马来西亚菜的基础酱料。喜欢马来风光的朋友们，可以先把这个酱做好，放入冰箱，可以用上好几周。随后的菜谱会教大家怎么用这个酱做出好多美味的东南亚菜。
This is the basic ingredient of many dishes in Singapore and Malaysian cooking. Once you have made this sambal, you can keep it in the fridge for a few weeks. You can use this to make Sambal Kangkong and many other favorite dishes based on this simple foundation.
| 指天椒 chilli padi | 10根 10pcs |
| 辣椒 chilli | 5根 5pcs |
| 葱蒜 shallots | 8个 8pcs |
| 香茅 lemongrass | 4根 4 stalls |
| 蓝姜（姜也可以）galangal (ginger) | 1块 1pc |
| 虾酱 belachan | 1小块 1pc |
把材料准备好，切成小块 Cut the ingredients into pieces
把虾酱放入干锅热一下，去除腥味 Toast the belachan on a dry pan to remove its fishy smell
把烤好的虾酱，随着其它材料，放入搅拌器内打碎 Grind all the ingredients in a blender
打碎后的样子 This is how it looks after it is grounded
在锅里加半碗的菜油，把绞好的材料放入锅内煎 Add in half a cup of oil and fry the ground ingredients
煎的目的是把材料的水分煎掉，让辣椒酱的味道浓缩，但是不要把辣椒酱煎糊。需要煎十五到二十分钟 The objective is to remove the moisture of the ingredients and intensify the flavor but make sure that you do not burn it. It takes about 15 to 20 minutes
煎好凉了后，可以装罐或碗，放入冰箱保存四周左右 After frying it, leave to cool for a while and keep in a jar or bowl. This should keep in the fridge for about four weeks
煎时，油放多点。最后收藏的时候，可以把多余的油滤掉
When frying, be generous with the oil. You can always leave the excess oil aside when you remove it