Dorinda's Chile Sambal

Ingredients:

1-1/2 cups vegetable oil

1/2 cup coarsely grated fresh ginger, peeled or unpeeled

3/4 cup dried shrimp

8 cloves garlic, minced

2 tablespoons tomato paste

1/2 cup dried tiny shrimp

4 yellow onions, minced

2 chicken bouillon cubes

1/2 cup chile powder

Cooking Instructions:

Heat the oil in a heavy-based medium pan and fry the garlic, onions, and ginger for 10 to 15 minutes, until the onions are golden. Stir in the tomato paste and mix thoroughly. Crush the chicken bouillon cubes, add them to the pan, and stir to mix. Add both amounts of dried shrimp and stir for 1 minute. Add the chile powder and mix thoroughly. Remove from the heat and let stand for about 1 hour, or until cool. Transfer to a storage jar, and keep in a cool place.

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