- 5 long red chillies
- 3 small red chillies OR chilli padi (optional)
- 4 shallots, peeled
- 1 lime OR limau kasturi
- Vegetable oil for frying
- ¼ tsp salt
- ½ tsp white sugar
- 1 to 2 ripe tomatoes (no need to fry)
- 1 tsp of toasted belacan
- 2 garlics (fried together with the above – whole, do not cut)
Heat oil in pan and fry the chillies, shallots, belacan and garlic.
Fry them for 1 min on medium to high heat till they turn slightly brown.
Take them off the stove and pound it in mortar or food processor along with 2 tbsp of oil and sugar, as well as the tomatoes.
For a final touch, squeeze some lime on it – you can use the rinds for extra fragrance!
TIP You can make it a green version by using the same ingredients, but with green chillies and tomatoes.
Recipe: Fareena Mehr Omar
Photo: Carlyn Law
Video: National Heritage Board