Ingredients:
- 12 red chilies
- 4 shallots
- 2 cloves garlic
- 1 tsp belacan/shrimp paste
- 1 tbs coconut candy
- 2 tomatoes, sliced
- 1 indian bay leaf
- 1 cm galangal, bruised
- 1 lemon grass, bruised
- 1 tsp thick tamarind juice
- 2 tbs vegetable oil
- 1/2 tsp salt
Directions:
- Grind chilies, shallots, garlic, belacan, tomato, coconut candy and salt? in a blender or mortar to a rough paste.
- Heat oil in a wok, stir fry the rough paste until fragrant.
- Add tamarind juice, indian bay leaf, lemon grass, and galangal. Stir through.
- Simmer on a low heat until browned.
- Remove the lemon grass and indian bay leaf. Serve as a companion to main dishes.