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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. red pepper (fresh long, hot,remove seeds and stem end)
- 8 oz. red chili pepper (dried whole, hot,soak until soft)
- 4 oz. belacan (shrimp paste)
- 1 cup shallot (peeled)
- 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
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