Multi-purpose chilli sauce /sambal

                            * Sambal p prawn with petai (Recipe at the bottom )

Ingedients:
1) 100 gam dry chilli (cut and soak in water for 2 hours )
2) 20 pcs shallots
3) 3 big onion
4) 3 cloves garlic
5) 2 inches turmeric
6) 5 pcs candle nuts
7) 1 stalk lemongrass
8) Shrimp paste (belacan) optional
   Tamarind juice (optional)
   Salt and sugar
   Cooking oil

Boil and soak chilli for 3mins. Discard the water and seeds.
Blend chilli with items No. 2 to 8 in a chopper until very fine.
Heat 250 ml cooking oil in wok.
When oil is hot pour in the blended mixture. Saute in low fire, stir
the mixture so that it will not stick to the bottom of wok. Cook until
red oil floats to the top. Add salt and sugar according to taste.

This multi purposes chilli sauce/paste takes time to prepare so it is wise to do in bigger quantities and store it in jars in the freezer. I keep about 6 month stock in small microwavable boxes in the freezer. This is
a very useful sauce/paste for people who like to cook spicy food. It can be used for cooking many dishes eg sambal for nasi lemak, mee siam, sambal belacan kangkong, sambal petai, sambal prawn, assam pedas fish , spread over barbecue sting ray / mackerel


 *RECIPE  FOR SAMBAL PETAI

10 gm petai (clean the beans by splitting it open then soak in water for 10 min)
 2 onions (sliced)
 100 gm  de shelled prawns
  4 tbsp of the chilli paste above
  1 tbsp sugar
  3 or 4 tbsp of tamarind  water ( add  water to tamarind paste to obtain the mixture )

Heat wok add 2 tbsp of oil. When oil is hot  add sliced onion stir fry for 2 min. Add chilli paste, prawns, stir and cook mixture for 3 minutes add  tamarind water , salt , sugar.and  lastly  petai. Let it simmer for 1 minute.  It is done. Serve with hot rice or fried noodles