By Yusnita Yusoff Blend together 10 dried chillies, 2 red onions, 2 cloves garlic, tsp toasted belacan, 1 tsp salt, 2 tbsp sugar and 1 tsp assam juice. Fry over medium heat until the oil surfaces. Makes 1 cup. Keep chilled for up to 2 weeks.
BEST WITH: Nasi Lemak, bee hoon, and grilled seafood.