Sambal Terasi

Instructions

1. Prepare the terasi
   Wrap the shrimp paste (terasi) in a small piece of aluminum foil. Toast it in a dry pan over medium heat for about 2-3 minutes until fragrant, turning occasionally. This helps to develop its flavor and reduce its pungency. Allow to cool before unwrapping.
2. Blend the ingredients
   In a food processor or using a mortar and pestle, combine the bird's eye chilies, large red chilies, shallots, garlic, toasted terasi, and tomatoes. Grind or pulse until you achieve a coarse paste. Do not over-process; some texture is desirable.
3. Fry the sambal
   Heat the vegetable oil in a wok or frying pan over medium heat. Add the chili paste mixture and fry for 7-8 minutes, stirring frequently to prevent burning. The mixture should darken slightly and the oil should begin to separate from the paste.
4. Season and finish
   Add the palm sugar and salt to the sambal, stirring until the sugar dissolves completely. Remove from heat and stir in the lime juice. Taste and adjust the seasoning if necessary, adding more salt, sugar, or lime juice according to your preference.
5. Cool and store
   Transfer the sambal to a clean jar and allow it to cool completely before sealing. The sambal can be stored in the refrigerator for up to 2 weeks, with the flavor improving over the first few days.