3 lbs fresh long red pepper (hot),remove seeds and stem end
8 oz dried whole red chili pepper (hot),soak until soft
4 oz/175 gm belacan (shrimp paste)
1 cup or 1 lb shallot,peeled
1 cup or 4 bulbs garlic,peeled
1/2 cup candle nut ,wash
1/2 cup sugar or to taste
6 tbsp tamarind powder or to taste
8 tbsp sea salt or to taste
2 cups cooking oil
new BBQ grill with side stove..I used side stove for cooking this sambal tumis and find it really great!!.This belacan and chili sauteed with oil was overpowering the air freshness in the home.Hubby used to choked and coughed when I cooked this type of exotic paste or dish during winter in the kitchen.
pan-fry belacan on the skillet pan.
sauteed chili paste- sambal tumis in skillet
the chili paste color almost changed to dark deep brown..