I normally keep a box of home made chilli paste in the fridge all the time, so that whenever I crave for Malaysian food, I could have it just almost right away!
6 Cloves of garlic
6 Fresh red chilli (I used 3 super large bullhorn chilli)
15 Dried Chilli （or 3-4 tbsp of Chilli powder）
1 tbsp of Belacan (or use 2 tbsp of dried shrimp)
1 1/2 inche of galangal（or 1 stalk of Lemongrass）
3 tbsp of oil （for grinding）
1/3 cup of oil（For cooking）
1 tbsp Tamarind or 2 tbsp of lemon/lime juice
3 tbsp Sugar
1 tsp Salt
1. Ground together all the ingredients (without seasoning) with 1/4 cup of water and 3 tbsp of oil.
2. In a cooking pan, pour in the grounded paste, cook until the water reduce, add 1/3 cups of oil, stir well, and cook at low heat, till the oil saparated at the edge.
3. Add Tamarind juice/lime juice and salt, stir well, add sugar, and stir again, the colour should now turn into darker in red.
Let it cold down completely before jarred and store.
Note: This paste could be stored in the fridge for a month.