6 chillies padi
6 red chillies
3 cloves garlic
1 inch toasted belacan
1 1/2 tbsp gula melaka
Salt to taste
Juice of 1 lemon or white vinegar
1) Heat oil in a saucepan and fry chillies, garlics and candlenuts till soft. Slice the chillies roughly, pound or blend coarsely with candlenuts and garlics.
2) Season with salt, gula melaka and lime juice. Transfer to a small dish and serve with Ayam Panggang/Bakar. Drizzle Kicap Manis over the sambal before serving.