Ingredients:
750 gr large chili, seeded and chopped
750 gr bird’s eye chili, whole
1½ kg tomato, Skinned, wedged and seeded
200 gr garlic, peeled and sliced
400 gr shallot, peeled and sliced
50 gr dried shrimp paste, roasted
100 gr palm sugar, chopped
4 ea lemon juice
400 ml coconut oil
1 tbsp salt
Preparation:
Grind shallots, garlic and chilies in stone mortar or
blender until pure coarsely. Sauté all ingredients
and add palm sugar and shrimp paste and continue
to sauté until sugar caramelizes. Add salt and lemon
juice to season.
