This recipe is requested by a friend who loves to eat this..including my father; he must have this as an additional dish together with ulam (salad).
4 red chili - cut
4 birds eye chili
1 tsp roasted belacan (shrimps paste)
1/2 tsp tamarind paste - mixed with 2 tbsp water
1/2 tsp lime juice
Salt to taste
1. Combine red chili, birds eye chili in a stone mortar or in a mini chopper. Pound or blend until fine
2. Add tamarind and lime juice, mixed well and served with white rice and deep fried fish.