Sorry for the confusion.I have correctedn it in the recipe.
– Saute the onion and garlic over low to medium heat until slightly brown and aromatic.
– Add the dried shrimp, belacan, and palm sugar. Cook for a while until it starts to become dry.
– Soak the tamarind pulp in hot water for ten minutes, then remove the pulp and seeds by pouring through a strainer.
– Add the chili paste and tamarind juice. Simmer over low heat for thirty minutes.

Tamarind pulp is called Assam Jawa in Malay. I found one image for you. It should be able to get at market or grocery store.
https://eshop.tesco.com.my/groceries/en-GB/products/7000715387

Thank you and you are welcome!

Thanks. I just finished cooking the Malaysian prawn mee, which uses sambal as one of the ingredients. You can take a look at it when uploaded (very soon).

Should be fine up to a weak when refrigerated. Store it in the freezer if you want to keep it longer.

You can omit shrimp and belacan to make the basic sambal tumis. When the oil has separated from the ingredients at the last stage, slice one medium-size onion and add to the sambal. Cook for ten minutes or longer until there is no more raw onion smell. Then it is done.