(RAW) FOR MAKING SAMBAL PASTE (CHILI PASTE)
put garlic, shallot , ginger , candlenut , presoaked dry chili into a pounder or (a blender add 1tbsp of oil ) till paste can be fidge up to 2 weeks
(COOKED) FOR MAKING THE SPICY SAUCE /SAMBAL SAUCE
heat 3 tbsp of oil fry belachan (shrimp paste till fragrant *if you are using )then put raw sambal paste into pan in low heat sautee for 3 minute then add sugar and salt mix well
add tamarind juice mix well then off heat
FOR MAKING SPICY SAMBAL AND ONION , you can use any store bought ready to eat sambal oelek too
with oil brown onion then add 2 tbsp of cooked spicy sambal and mix well
add light soy sauce and kalamansi juice miz well then off heat and serve
