5 "hot" type of Chilli Padi
5 pips Garlic
80 gm Shallots/small onions
25 gm Untoasted Belacan
150 gm Tomatoes, No need to remove the seeds
200 gm Fresh Red Chillies, remove seeds not the membrane
37 gm Castor Sugar
1 teasp Salt
Blend "A" till very fine. Heat sufficient oil in wok [do put quite a bit as the oil also acts as a perservative and you also want the rempah to fry well] & fry "A" stiring occasionally to prevent burning, till fragrant approximately 20 minutes.
Add in "B" stir fry and let it continue frying for 3 - 5 minutes. Cool completely & store in individual tubs.
On a side note just for info, I was feeling under the weather quite some time back and didnt have the energy to do some heavy cooking for our monthly BEC gather [Church group gathering in a member's house] as was just recovering from fever and a back ache. I thought of doing the easiest making hard boiled eggs; halving them; warming this sambal in micro oven and brought it over for the gathering and then the oooo and aaaaahh showing their satisfaction from just this simple dish make me very happy as half my mind was not to attend same, forgive me dear Lord.
Till my next post, xoxo, Ophelia.