To begin, wash the chillies, shallots, tomato, and garlic thoroughly. Roughly chop them into smaller pieces for easier grinding. This ensures even cooking and a smoother sambal texture. Set aside for sautéing.

Place the terasi (shrimp paste) in a dry pan over medium heat. Toast gently until aromatic, around 1-2 minutes. This process enhances its deep umami character. Remove and set aside for grinding later.

Heat coconut oil in a wok or pan over medium heat. Add the chopped chillies, shallots, garlic, and tomato. Stir frequently and sauté for about 5-7 minutes until softened and fragrant.

Add the toasted shrimp paste into the pan. Stir well to incorporate it evenly with the softened ingredients, ensuring the umami essence melds thoroughly.

Transfer everything into a mortar and pestle or food processor. Grind until you achieve your preferred texture, whether slightly coarse or smooth. Avoid over-blending to maintain authentic sambal character.

Return the blended sambal to the pan. Add palm sugar and salt, then stir and cook for another 3-5 minutes over low heat. This step reduces excess moisture and intensifies the flavour.

Taste your sambal and adjust with extra salt, sugar, or tamarind juice for balanced tanginess. Stir well to combine before removing from heat.

Allow the sambal to cool to room temperature. This helps the flavours mature and prevents condensation if storing in jars.

Transfer to a sterilised glass jar with a tight lid. Refrigerate and consume within one week for the freshest taste.

Serve sambal as a condiment alongside rice dishes, grilled meats, or vegetables. Garnish with a slice of lime or a sprinkle of fried shallots for extra zest and crunch. It pairs beautifully with fried rice or noodles for an authentic Indonesian meal experience.