Malaysian Chili Paste (Sambal)

Step 1

Soak chilis in hot water for 30 minutes. Drain and blend into a smooth paste with the rest of ingredients using a food processor

Step 2

Heat some oil in a wok/pan on medium heat. Pour blended mixture and cook until mixture thickens, around 15-20 minutes. It splashes so use oil splash guard. Stir now and then.

Step 3

Add seasonings, mix and cook for 1-2 minutes more. Serve!

Step 4

In air tight container, in the fridge up to 5 days. Freeze up to 6 months.