Recipe taken from Noobcook
1/4 cup or a small appropriate amount of olive or vegetable oil for binding (A) to a smooth paste during processing or pounding
3/4 cup olive or vegetable oil for frying the sambal paste
"assam" (tamarind) solution dissolve 25 grams assam pulp in 1/2 cup water; liquid strained
1 tsp salt to taste
50 grams gula melaka (palm sugar; may use brown sugar) to taste
(A) Sambal Paste
75 g dried red chilli cut to smaller sections, deseeded (to taste) and soaked in bowl of hot water for 20 minutes to soften; drained
75 g or four finger-length red chilli deseeded
250 grams peeled shallots
1 red onion peeled
8 cloves garlic peeled
20g belacan (shrimp paste) toasted in dry pan or toaster oven until crumbly and powdery
Process or pound (A) until it becomes a smooth paste, adding some oil along the way to bind the ingredients together.
Heat oil and add sambal paste into wok. Stir fry until the sambal starts to turn a deeper red, about 10 minutes.
Add tamarind juice, salt and gula melaka. Cook for another 20 minutes, stirring constantly. By this time, the oil should be separated from the chilli.
Store in air-tight containers in the fridge for about 2 weeks, or in the freezer for 3 months.