Sambal Bawang (Indonesian Shallots Chili Sauce)

Heat vegetable oil over medium high heat. Fry shallots until wilted. Remove from the heat. Drain. Set aside.

In the same pan, fry Thai bird eye chili peppers until wilted. Remove the heat. Drain. Set aside.

Using a mortar and pestle or a chopper, grind shallots and chili peppers to a coarse paste.

Reheat the vegetable oil. Fry shallots and chili peppers paste. Season with salt, sugar, and mushroom bouillon. Adjust the taste. Remove from the heat.

Let it cool and store in a glass jar. It can be keep up to 1 month in the fridge (or even longer in the freezer). Return to room temperature prior serving or reheat in a microwave.

Serve over warm white rice, sunny side up egg, fried chicken, or other favorite dish. Yum!