Recipe by Peppy Nasution
250 grams red chilies, discard the seed
50 grams small hot chili
300 grams shallots
50 grams cloves garlic
120 ml sunflower oil
2 – 3 tbs ground dried shrimp
In a pan, stir fry whole chilies, shallots and garlics until wilted. Remove from the pan and drain. Leave the oil in the pan.
In a food processor, add the sauted chilies-shallot mixture with salt and ground dried shrimp and process.
Re-heat the pan with oil, transfer the grinded chilies and shallot mixture. Stir fry until done or the colour change to darken. Cool down at a room temperature.
Put into a jar and keep it in the fridge.
You could find the original recipe here.