Step 1

In a saucepan, boil big red chillies, bird’s eye chillies, shallots, garlic and tomatoes with 1 cup of water over medium heat, for about 7 minutes. Drain and let it cool.

Step 2

Once the boiled ingredients are cool enough to handle, blend using a food processor or blender, into a coarse paste.

Step 3

Heat the vegetable oil in a wok on medium-high heat.

Step 4

Fry the sliced shallots until golden-brown, about 4 minutes.

Step 5

Add the blended paste, salam leaves, galangal and lemongrass. Stir well.

Step 6

Add salt, shrimp paste, brown sugar and tamarind juice, mix well.

Step 7

Cook until all the liquid has evaporated, and the sambal is thickened and beautifully glazed, around 20 minutes.

Step 8

Transfer to a small serving bowl.