Gili Islands: Sambal Bajak - Java

½ cup sunflower oil 2 cups chopped tomatoes 
½ cup chopped seeded fresh red Kashmiri or other mild red chillies
 ½ cup chopped shallots 1⁄2 cup chopped garlic
 ¼ cup sliced unseeded fresh red Thai chillies
 1T light brown sugar or palm sugar
 1T kosher salt
 ½t granulated sugar

SAMBAL BAJAK - JAVA

Heat 2T oil in a large skillet over medium heat.

Add tomatoes, Kashmiri chillies, shallots, garlic, and Thai chillies; cook, stirring often, until the mixture is tender and dry and starts to stick to the bottom of the skillet, 13 to 15 minutes. Transfer mixture to a large dish-shaped mortar and pestle (such as an Indonesian cobek and ulekan).

ADD TERASI; crush together using a pestle until mixture is mostly smooth but still has a little texture, about 5 minutes. Heat the remaining 6T oil in a large skillet over medium. Stir in tomato mixture; cook, stirring constantly, until mixture sizzles, about 2 minutes. Reduce heat to medium-low; stir in brown sugar, salt, and granulated sugar. Cook, stirring often, until chilli mixture turns a shade darker and oil becomes saffron- coloured, this takes about 7 minutes. Transfer mixture to a small bowl; let cool for 15 minutes.