Every weekend Mama Miyuki Easy Pantsy will introduce you to the vast options of relish/sambel that you can find in the Indonesian culinary world. There are various methods of preparing them, mostly with a mortar but some can be make with a blender. Some are raw, half done and cooked. It all depends on the accompanying dish.
Fried relish is a base relish for cooking assorted Indonesia dishes like caramelized tempeh, by adding lots of sugar and the relish (recipe here). Add it with coconut milk quail eggs, shrimps and diced tofu or making some sambel goreng krecek (recipe here). Frying it with fried potato or eggplant is also tasty. The relish has multi purposes.
10 red long chilies
10 dried chilies, soak in hot water
3 cloves garlic
1/2 tsp shrimp paste/terasi
1 tsp salt
1 tsp sugar
How to prepare:
-saute the shrimp paste with oil until fragrant
-cut red chilies, dried chilies, shallots and garlic cloves into thin slices
-fry all of those ingredients until they are soft
-make paste with a mortar all of the fried ingredients, add salt and sugar