Traditional Chilli Paste (Sambal Bajak)

5 red chillies, seeded and sliced
5 red bird's-eye chillies*
1/4 tsp freshly grated nutmeg
6 shallots, peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
*add or reduce according to your taste

2 Salam leafs
2 Lemongrass (Sereh/Serai), bruised
1 cm Galangal (laos), peeled and sliced
2 tbs Tamarind (Asem Jawa) juice

Combine first six ingredients and grind or blend finely.

Heat oil and saute ground ingredients together with salam leafs, lemon grass and galangal, stirring until the mixture changes colour. Add tamarind juice and simmer for another minute, then leave to cool.

Remove salam leafs, lemon grass and galangal before serving.