Sambal Bajak (Mixed spice relish)

This is another hot relish which can be kept for a week or more for consumption (depends upon how fresh and how clean you process the ingredients).

• 10 red chillis
• 1 slice terasi
• 10 shallots
• 5 cloves garlics
• 3 kemiri (candlenuts)
• 3 tbs vegetable oil
• salt
• 1 tsp brown sugar
• 1 cup thick santen (coconut milk)
  

Pound together the chillis, terasi, shallots, garlic, and kemiri into a fine paste. Saute them in the vegetable oil for a few minutes, then add the salt, sugar and santen. Simmer gently for 20 minutes, and finish by cooking on a high flame, stirring continously for about 1 minute.

Cool it before storing it into an airtight jar. It may be reheated before serving.