Sambal Serasi (Hot Sauce) - Recipe by David Cheah


  • 6-7  medium size red chili (cayenne pepper) 120g – chopped 2 cm long
  • 4-6 shallots 120g - de-skinned
  • Half clump garlic 30g – de-skinned
  • One thumb ginger 20g – de-skinned
  • Half teaspoon of belacan 10g
  • 350 ml cooking oil (peanut, canola, etc)


  • Ideally use a tumbuk (stone mortar & pestle) to pound the ingredients.   Alternatively, use the Joyoung Power Blender to blend the ingredients.
  • Pour cooking oil into wok.  Using medium heat stir fry the blended ingredients for 20-30 minutes until fragrant.
  • Set aside.

Get your Joyoung Power Blender HERE:

Joyoung y1 power blender