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1
Preheat the oven to 400F.
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2
Put the belacan on two layers of aluminum foil and fold to make a package.
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3
Put it on the oven rack and bake, turning it over once, just until it smells really, really nasty but before your neighbors call the police, about 5 minutes.
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4
Set the package aside.
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5
Combine the oil and annatto seeds in a large skillet, set it over medium heat, and wait for the seeds to sizzle slightly, about 5 minutes.
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6
Strain the bright-red oil, discarding the seeds.
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7
Return the oil to the pan, set it over medium heat, and add the tomatoes, onion, garlic, ginger, chilies, and turmeric.
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8
Cook, stirring occasionally, until the onions are very soft, 15 to 20 minutes.
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9
Stir in the toasted belacan and cook for 5 minutes more to infuse the mixture with its flavor.
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10
Let the mixture cool to warm.
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11
Puree the mixture in a blender with the vinegar and sugar until very smooth.
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12
Store the soffrito in an airtight container in the fridge for up to 1 month or in the freezer for up to 6 months.
