Spicy Sauce /Sambal Sauce

• 10 shallot and 10 garlic
• 2 tbsp ginger
• 1 lemongrass very thinly slice the white part only
• 4 candlenut
• 15 presoak dried red chili pepper till soft 10 minute
• 3 tbsp oil
• 1 tsp belachan (shrimp paste)
• 2 tbsp tamarind juice (soak in half cup of warm water )
• 2 large chop onion
• 1 tbsp sugar
• 1 tsp salt
• 2 cup onion
• 1 kalamasi juice
• 1 tsp light soy sauce

1. (RAW) FOR MAKING SAMBAL PASTE (CHILI PASTE)
2. put garlic, shallot , ginger , candlenut , presoaked dry chili into a pounder or (a blender add 1tbsp of oil ) till paste can be fidge up to 2 weeks
3. (COOKED) FOR MAKING THE SPICY SAUCE /SAMBAL SAUCE
4. heat 3 tbsp of oil fry belachan (shrimp paste till fragrant *if you are using )then put raw sambal paste into pan in low heat sautee for 3 minute then add sugar and salt mix well
5. add tamarind juice mix well then off heat
6. FOR MAKING SPICY SAMBAL AND ONION , you can use any store bought ready to eat sambal oelek too
7. with oil brown onion then add 2 tbsp of cooked spicy sambal and mix well
8. add light soy sauce and kalamansi juice miz well then off heat and serve

shallot, ginger, lemongrass very, candlenut, red chili pepper, oil, shrimp, tamarind juice, chop onion, sugar, salt, onion, kalamasi juice, soy sauce

Taken from cookpad.com/us/recipes/333646-spicy-sauce-sambal-sauce (may not work)