I always keep a bottler of sambal paste in the fridge in case I am craving for Malaysian food... a friend of mine asked for a vegetarian version of this sauce not long ago, since the sambal paste in the fridge is over, I decided to make the sauce a little more vegetarian friendly!
200 gm red chilli
250 gm riped tomato
80 gm Shallot
80 gm dried red chilli
25 gm garlic
25 gm Galandal
1 cup of cooking oil
5-6 tbsp Palm sugar or brown sugar
2 tsp Tamarind paste
2 tsp Salt or to taste
Blend together all the ingredients with little water to form a smooth paste.
In a heavy bottomed cookware, cook the paste with 1 cup of oil until oil separated at the edge.
Season with all seasoning, and continue cooking for 3-5 minutes.
Let it cold to room temperature before storing in a airtight container. It should stays about 1 month in the fridge.
中文版，For Chinese，Click --》素食叁巴辣椒酱