International Cuisine, Lombok, Sauces


  • 60 gm dried red Chillies
  • 100 gm Garlic
  • 500 gm Spanish Onions
  • 30 gm Shrimp paste toasted
  • 1 cup Water
  • ¾ cup Rice Bran Oil
  • 10 Kaffir Lime leaves
  • 200 gm Sugar
  • 40 gm Salt
  • 20 gm tamarind paste



  1. Remove seeds from the dried red Chillies, then soak in hot water for 15 mins to soften the chilies.
  2. In a food processor, grind together Chillies, Garlic, Onion, toasted Shrimp paste, and Water into a fine paste.
  3. Transfer the paste to a pan. Cook the paste on medium high until the paste becomes thicker and drier. Stir often.
  4. Add the Oil and Kaffir lime leaves. Cook for 5 mins. Stir to mix well.
  5. Reduce heat to medium low, and cook for another 20 mins, or until the oil starts to separate from the chili paste. Stir often.
  6. Add Sugar, Salt, and Tamarind juice. Cook until everything has been incorporated to the Chilli paste. Adjust Salt and Sugar to taste.
  7. Turn off heat. Let the Chilli paste cool, then transfer to glass jar to store. If not used immediately, store in the fridge for up to 1 week. It is also okay to freeze for longer storage.