Sambal oelek

Ingredients:

4 fresh red chilies, cut into a few parts
1-2 fresh green chilies, cut into a few parts
6 red bird eye chilies
4 shallots
3 garlic
4 red cherry tomatoes or 1 medium-size red tomato
1 calamansi lime, cut into small pieces
1 1/2 in roasted shrimp paste
1/4 cup white vinegar
1 red capsicum, discard the center seeds, chopped


In a wok, heat up 3 tbsp oil. Saute all the ingredients except shrimp paste. Cook until capsicum, onions etc soften. A minute before closing the fire, add in vinegar and crumble in roasted shrimp paste and mix well.
Leave to cool. To get an authentic taste, I pounded half of the ingredients and made into a paste the other half in a mixer. Add sugar and salt to taste. Mix the ingredients well. Keep in airtight jar or container for at least 1 day before serving. The longer the paste is stored, the better the taste gets.

The sambal can be an accompaniment for fried rice, or even fried noodle.  Sometimes I use it as a sauce for chicken/egg burger! You can even try using it for fried rice.