There are shelves after shelves of chili sauce and condiments in just about every Asian grocer. Many made it to my pantry over the years; most are forgettable, some are exceptionally good but nothing beats this addictive homemade spicy condiment using my family recipe.
This is more than just a mere condiment one would serve alongside a meal; it can also be used in stir fries, as topping for steamed tofu or seafood, as filling for sandwiches (sounds weird but it is utterly delicious) and the list goes on.
Different ways of using this very versatile and addictive sauce will be posted in the coming weeks so do make a large batch before that.
P.S For a halal version simply omit the bacon and double the amount of dried shrimps.
makes 3 cups
6 large shallots (~600g), peeled and roughly chopped
2 heads of garlic, peeled and roughly chopped
8 cm piece of ginger, peeled and roughly chopped
40 dried chilies, removed stalks and seeds boiled for 15 minutes and drained
1 cup of dried shrimps, soaked in hot water for 15 minutes, drained and roughly chopped
3 rashes of bacon, removed rinds and diced
1 cm piece of shrimp paste (belacan), toasted
3 tbs of sugar
salt to taste
1 cup of cooking oil