Sweet Sambal

Ingredients:
100g dried chili
100g fresh red chili
10g red bird's eye chili
250g shallot
1 large red onion
10g ginger
15g galangal
30g garlic
15g shrimp paste aka belacan
3/4 - 1 cup cooking oil
40g tamarind pulp (add 1/4 cup water for the juice)
50g sugar/palm
1 tsp salt

Method:

1. Discard dried chili head, seeds & cut 2-3 parts.  Boil in hot water for 5 mins.  Drain & discard the chili seeds.
2. Toast shrimp paste in a frying pan, break it up into powdery form & aromatic.
3. Blend all ingredients with 1/4 cup of water from the boiling chilies till a smooth paste.
4. Pour the paste into a big wok, stir fry for 5-10 mins over med-low heat until becomes a slightly dried paste.
5. Add cooking oil continue stirring over low heat over 30-50 mins. (Note: paste will turn darker & oil will be separated after stirring)
6. Add tamarind juice, salt & sugar.  Keep stirring for 5-10 mins.
7. Leave to cool before store in fridge/freeze in small container.

Note:  This is big badge.  You can half or quarter the ingredients to get small portion.