Name: Caramelized Shallot Sambal Bawang
Ingredients: Coconut oil or sunflower oil, for frying; 16 long medium-hot red chiles, such as cayenne or Holland red, sliced (deseeded if you prefer less heat); 3 small shallots, peeled and sliced; 5 garlic cloves, peeled and sliced; Palm sugar or brown sugar, to taste; Sea salt and ground white pepper, to taste

Ingredients

Coconut oil or sunflower oil, for frying
16 long medium-hot red chiles, such as cayenne or Holland red, sliced (deseeded if you prefer less heat)
3 small shallots, peeled and sliced
5 garlic cloves, peeled and sliced
Palm sugar or brown sugar, to taste
Sea salt and ground white pepper, to taste

Steps

Heat 2 tablespoons of oil in a large frying pan or wok over a medium heat. Add the chiles, shallots, and garlic and fry for 5 to 10 minutes until fragrant and softened, then remove from the heat. Transfer to a food processor and pulse to a coarse texture.
Return to the pan with another 2 tablespoons of oil over a medium heat. Continue to cook the sambal for a further 10 minutes or until nicely caramelized, then season with the sugar (start with about half a teaspoon and add to taste), salt, and pepper before serving.