140 grm of fresh red chili
2 large onions
12 cloves of garlic
½ cup of cooking oil
160 grm of ikan bilis (dried anchovies)
3 tbsp of tamarind pulp + 3/4 cup of water
Salt and sugar to taste （我用棷糖）
1. Blend chili, onions and garlic into fine paste and set it aside. Soak the tamarind pulp in the water for 15 minutes to soften it up. Then squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice
2. Heat up the frying pan, add in the oil and fry the ikan bilis (anchovies) until brown and crispy. Remove and drain the oil. Ground it into fine powder and set it aside.
3. In the same frying pan and oil add in the blended chili paste and stir-fry until fragrant or until you see oil floating to the top. It will take about 10-13 min.
4. Add in the tamarind juice and the ikan bilis powder. Continue to stir-fry until the liquid evaporated. Add in sugar and salt to taste.