Nasi lemak Sambal Chilli

Source: http://www.mysimplefood.com/2011/08/nasi-lemak-part-2-sambal-chili.html



1. 6 - 8 pcs Red Chilies or you can use 2 cups of dried chilies - soaked and drained
2. 10pcs of shallots - coarsely chopped
3. 1 clove of garlic
4. 1 large red onion - chopped fine.
5. 2 TBSP of brown sugar
6 1 TBSP of belacan (shrimp paste) 
7. 1 tsp salt
8. 1/2 cup of oil
9. 15g Tamarind pulp mixed with 1 Cup of Water, discard the solids

Method: 
1. Put the red chilies, shallots and garlic in the food processor and blend well till it becomes paste-like.

2. In a hot pan, dry fry the belacan (shrimp paste)in low heat. You will soon smell the strong pungent aroma enveloping your kitchen.

3. Heat pan with 1/2 cup of oil. Add the paste in and in low heat, stir continuously till fragrant.

4. As the paste dries up, add in the chopped onions and stir well. Add in the Tamarind juice and salt to taste. Stir in low heat till the onions are soft and the paste is a bit dry.

5. The Sambal is ready.