Ingredients:

150 grams Thai red chilies

75 grams cherry tomatoes

100 grams shallot

50 grams cloves garlic

5 candlenuts

1 tablespoon terasi (dried shrimp paste)

1 tablespoon coconut sugar (gula merah, gula Jawa)

seasalt as desired

oil for stir frying

Instructions:

On a high heat, roast all ingredients except, coconut sugar, seasalt and oil in the oven about 15 minutes or until the aroma comes out to the air.

Grind the roasted ingredients until smooth but not too fine.

In a wok or skillet, heat up the oil and stir fry the spice paste in the vegetable oil for a few minutes, then add the seasalt and coconut sugar.

Keep stirring until the liquid evaporates and the colour turns darker (dark red).

Time

Total : 40 minutes

Prep : 20 minutes

Cook : 20 minutes

Resting time : 0 minutes

Servings : 6 servings