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1
Heat the oil wok over medium heat. Add the disk of belacan and brown it on both sides, turning just once so as not to break up the disk more than necessary. Using a sloted spoon, remove the disk from the oil and allow it to cool.
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2
Place the belacan, shallots, garlic, chiles, palm sugar, and salt in a small food processor. Pulse until you have a paste with a slightly chunky consistency.
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3
Over medium heat, reheat the oil. Place the paste into the oil and saute. Lower the heat to low, stirring occasionally. Continue to saute for 8 to 10 minutes, until the oil separates from the paste and the paste itself is a few shades darker. Salt to taste.
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4
Transfer the paste to a small bowl and allow to cool completely before using. Leave it in the bowl for eaters to spoon at their own discretion, or used in a stir-fried dish. Leftover sambal may be stored in an container for up to a week in the refrigerator.
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5
Toast the belacan, pressed into a disk, in a foil packet set over the burner.
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6
Place the toasted belacan, shallots, garlic, and chiles in a small food processor. Pulse until you have a paste with a slightly chunky consistency.
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7
Transfer the paste to a small bowl. Leave it in the bowl for eaters to spoon at their own discretion, or used in a stir-fried dish. Leftover sambal may be stored in an container for up to a week in the refrigerator.
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8
1 tablespoon of the sambal of your choice
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9
4 tablespoons oil
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10
4 eggs
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11
4 cups day-old rice
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12
1 teaspoon sweet soy sauce
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13
Cilantro, to garnish
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14
Heat the wok with the 1 tablespoon of oil. Crack the eggs into the wok, two at a time, and fry until the whites are browned on the edges but the yolk is still runny. Set aside.
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15
Add the sambal to the wok and stir fry over low heat for just a few seconds. Add sweet soy sauce and the rice and stir around to mix the grains evenly with the seasonings.
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16
Transfer the rice to bowls and top with an egg. Garnish with cilantro and serve immediately.
