The traditional way of making Sambal Belachan are normally simmering slowly over slow to medium heat until it is fragrance. Those who lives oversea know this is definitely not meant for the western kind of kitchen... the smell of cooking could linger for hours, if not days...
My solution for this is normally to cook my sambal at the backyard during summer time with a electric cooker. For winter, I tried this microwave version, and it works too!
Ingredients：（make 10 oz）
6 cloves of garlic
6 fresh red chilies or 3 red cow horn chilies
15 dried chilies （or 3-4tbsp chili powder）
1 tbsp Belacan
1 1/2 inches of galangal (or one stick of lemongrass)
3 tbsp of oil (For grinding)
1/3 cup oil for cooking
1 tbsp Tamarind paste or 2 tbsp of lime/lemon juice
3 tbsp sugar
1 tsp salt
1. Grind together all ingredients listen under ingredients with 3 tbsp of oil and 1/3 cup of water.
2. Pour the paste into a microwavable pot/container, cover with lid and microwave for 10 minutes at high, take it out and stir well.
3. Do the same process for another 5 minutes and pour in 1/3 cup of oil, stir well, microwave again for 4 minutes, stir, add another 3 minutes until oil separated at the edge.
4. My microwave is 1000 watts and it took around 25-28 minutes to get the consistency I want. The time could be adjusted according to your microwave wattage.
5. Add tamarind paste, sugar and salt for seasoning, stir well and microwave for another 3 minutes.
Let cold before storing in jar.
It could be stored in air tight containers in fridge for around 1-2 month, if the quantity is large, I suggested freeze up half .