Sambal nasi lemak

Soak the dry chilies in hot water until they soften.

Drain the chilies and blend them with red onions, ginger, and garlic until smooth.

Heat the fried anchovies' oil in a pan.

Add the blended chili paste and sauté until fragrant.

Add the anchovies, anchovies stock cubes, and sautéed red onion to the pan.

Pour in the tamarind juice and stir well.

Add the pandan leaf, palm sugar, and white sugar. Stir until the sugar dissolves.

Season with salt to taste.

Continue to cook until the sambal thickens and the oil separates from the paste.

Garnish with sliced red onion before serving.