Ingridients : 250g red (spanish) peper, seeds free 1 big onion 2 cloves garlic 2 medium tomatoes 1 tsp terasi (shrimp paste) 1 dsp ebie (dried shrimp), soaked in hot water 2 cm of laos 1 salam leaf salt palm sugar 1/2 cup of corn oil for frying Method : * Blend/grind all ingridients except the laos and salam leaf in the food processor until smooth paste. * fry the chilly paste in a pan with hot oil and put the laos and salam leaf, give 1/2 cup extra of hot water on it. * stiring about every 3 minutes untill it get nice thick and slightly paste. Succes ! :-)Source - Rudy Supratman