All kinds of Sambals are easy to find in every store. Sambal ulek means that the ingredients need to be crushed in a mortar. If you make it for large amount, it's difficult to do it in a mortar. The best is using electric blender instead of mortar to grind all ingredients. In order to keep sambal for longer period, stir fry the paste first before keeping in a glass jar. Make sure you have a clean glass jar by washing it in warm water with soap, then rinse it in hot water. Put the glass jar in pre-heated oven 120°C for about 20 minutes until it's really dry. Don't clean it with kitchen towel anymore because you will bring the germs in the jar. This way you'll keep sambal for longer period.
6 cloves garlics
100 gr red chillies
1/2 teasp terasi /shrimp paste (optional)
1 1/2 tbsps brown sugar / gula jawa
1 big red tomato
5 lime leaves
1. Blend sjallots, garlics, chillies, terasi, salt, sugar and tomato in a blender until the mixture turns as a paste. Add oil or water if necessary.
2. Heat 3 tbsps oil in the pan, add the chilli paste and lime leaves. Stir fry and mix well.
3. Reduce the heat, let it simmer and stirring occasionally. When the paste becoming a bit thicker, remove from the heat. Let it cool down.
4. After cooling down, put the sambal in the clean jar and can be kept in the fridge for approx. one month.