Sambal (indonesian chilli paste)

• 15 Red chilies (cabe merah keriting) cut in to 4 each
• 5 Shalots
• 2 clove Garlic
• 1 tsp Salt
• 1 tbsp Granulated Sugar
• 100 ml Oil
• 1 small Ripe tomato

1. Heat oil in wok, add Red chilies, 3 Cloves shalots, cut into 2 pcs tomato.
2. on medium heat.
3. about 2 minutes.
4. do not over cooked
5. Ulek (crush) garlic into fine paste.
6. Put the fried spices and garlic paste into blender add the remaining oil from the wok (at room temp), blend it until rough paste not until smooth.
7. Finely Slice the remaining shalots, fried with a little oil on wok.
8. Until nice golden colour.
9. Add the chilli paste in to the fried shallot.
10. you can add oil if you want.
11. add salt.
12. cook until done and the chilli cooked.
13. add in sugar, mixed.
14. taste it, you can add salt or sugar to fit in to your taste.
15. If you want to add 2 teaspoon lemon or nipis juice it would be nice too.
16. but i like it without lemon or nipis juice.
17. If you like terasi or belacan, you can add terasi.
18. About 1 teaspoon terasi.
19. Skew Terasi with skewer, burn on the stove until you can smell the fragrant.
20. put it into the blender with the fried spices.
21. Recipe by ArciMd

red chilies, shalots, clove garlic, salt, sugar, oil, tomato

Taken from cookpad.com/us/recipes/335930-sambal-indonesian-chilli-paste (may not work)