150 grams Thai red chilies
75 grams cherry tomatoes
100 grams shallot
50 grams cloves garlic
1 tablespoon terasi (dried shrimp paste)
1 tablespoon coconut sugar (gula merah, gula Jawa)
seasalt as desired
1. In a high heat, roast chilies, cherry tomatoes, shallot, garlic, candlenut and dried shrimp paste until the aroma comes out to the air.
2. Grind the roasted ingredients until a little bit smooth. You can use food processor or mortar to grind them. I always used a food processor to make it easier and especially if I make it in large amount like the one in this recipe.
3. In a pan, heat up the oil and stir fry the spice paste in the vegetable/canola/sunflower 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).
4. Ready to serve. Or you can keep it in a jar and put in the fridge.