1 lb 500 g dried chili (soaked until softened and process until fine)
1 lb 500 g shallots
1 lb 500 g onion
7 oz 200 g garlic (peeled)
1 medium size ginger
3 Tbsp shrimp paste/ belacan
5 Tbsp palm sugar
5 pieces candlenuts/kemiri/buah keras
1/4 cup tamarind juice
Salt and sugar to taste
Blend together shallots, garlic, candlenuts, ginger to a smooth paste.
Add a little oil in the wok with medium heat, place shrimp paste in the wok an saute until fragrant.
Add the blended dried chili into the aromatic shrimp paste and cook for 30 minutes on low to medium heat.
Add the rest of the blended ingredients into the mixture and continue to cook for 15 minutes.
Add the tamarind juice into mixture and cook until it binds together into a smooth, shiny and sticky consistency. It will turn darker too as the sugar caramelized.
Lastly, add salt and sugar to taste.