This is my first try on cooking this sambal and it turned out pretty good though the boys said it's not spicy enough. Probably because I do not add dried chilli as I ran out of it. You can make this sambal and keep in containers in the fridge and use it for stirfried dishes or just eat it as an accompaniment to steamed vegetables like I did here with steamed okra.
10 fresh red chilies (remove seeds and sliced)
1 large onion
2 cloves garlic
1 inch of ginger
1 inch fresh tumeric
1 table spoon of belacan (shrimp paste)
50g of dried shrimp
2 stalks of lemon grass (use on the head)
3-4 kafir lime leaves (Shredded)
3 tablespoon of oil
1 tsp salt
2 tsps sugar
1/4 cup water
Grind the first 9 ingredients together with 1/4 cup water until you achieved a paste.
Heat your frying pan (non-stick pan is fine if you do not have a wok) and add the oil.
Fry the grinded paste on medium heat till almost dry.
Cool completely before storing or serve with hot steamed okra. You can use other vegetables like eggplants, long beans or frenchbeans would be good too.