2 cans Ayam Brand Chili Tuna Light (drained the oil)
3 tbsps dried shrimp – pan fry and pounded coarsely
1 stalk lemon grass – bruised
Salt, sugar to taste
1 tbsp tamarind paste (mixed with 2 tbsp water)
3 pieces kaffir leaves
20 dried chillies – soaked till soft and cut
5 cloves garlic
2 stalks lemon grass
1 inch galangal
1 inch turmeric
1/2 inch ginger
4 pieces candle nut
6 chili padi (add more if you want spicy)
1 tsp oil
50 ml water
1 inch toasted belacan
1) Heat oil in a wok and saute blended ingredients and lemongrass till aromatic and oil separates. Add tamarind juice, kaffir leaves, pounded shrimp, sugar and stir to mix evenly and cook over low heat till the colour changes a bit darker.
2) Add chili tuna light and stir in slowly to well mixed with the paste. Taste accordingly and add salt if needed.
3) Serve as a spread on bread or make sandwich, etc.