Rinse the dried chilies quickly, remove the stems, check the weight, then cut them into small pieces.

In a cold pan, add the dried chilies and dry‑toast over medium heat until completely dry, slightly crisp, a little charred and fragrant. Transfer to a bowl.

Do the same with the dried shrimp—dry‑toast until all moisture evaporates and the aroma comes out.

Next, add shallots and garlic to the pan. Spread them flat, leave it to pan‑sear over medium heat until slightly charred (as shown in the picture).

Try to avoid the seeds at the bottom of the bowl, then grind the dried chilies in a blender. Add the dried shrimp and grind together.

Add shallots, garlic, and gula melaka, belachan, and fish sauce, blending into a smooth paste.

Prepare tamarind by mixing with water, straining out seeds and fibers, and set aside.

Heat cooking oil in a pot, add the blended chili mixture, and stir-fry over medium‑low heat until the oil splited out and the paste turns into deeper red.

Add the tamarind paste to the pot, then continue frying over low heat for about 10 minutes, allowing the liquid to evaporate and the flavors to meld.

Once cooled, transfer the chili paste into an airtight jar, press it flat, make sure they're covered with oil. Store in the fridge.