Tomato Chili sauce / sambal

De-seed fresh chili and dried chili. Soak the dried chili in water for 2 minutes. Slice the chilis. slice the tomatoes into 12 small pieces each.

Heat your non-stick pan. Add two tbsp cooking oil. Add the sliced chilis, sliced tomatoes and chopped onions, galangal (if you do have it). Stir fry it until soft. Keep adding a tablespoon oil if it is getting dry. Do not add water.

Add salt, pepper,sugar, lemon juice, chili powder, turmeric powder. Stir fry it. Make a small taste. if it is too spicy, add some sugar to neutralize the taste.

Cook it with low heat, until the tomatoes soft and get a bit dry. Stir fry it.

Switch off the heat, when the consistency of sauce is a bit oily. Serve your chili with any chicken dishes, rice.