6 fresh red chilli
15 dried chilli (soaked till soft)
3 cloves garlic
1 cup ikan billis or 3 tsp ikan billis granules
1 inch galangal
1 inch ginger
50 ml water
1 tbsp oil
2 stalks lemongrass – bruised
Salt and tamarind water to taste
3 tbsp gula melaka
1/2 tbsp sugar
4 tbsp oil
1) Heat oil in a wok and saute blended ingredients and lemongrass till aromatic and oil separates.
2) Add in seasoning ingredients and stir to combine evenly. Cook over low heat till the colour of the sambal darkens and thickened. (you see a layer of oil on top).
3) Off heat and leave aside to cool first before storing in a container.