Mum's Home-made Rojak Flower Sambal Chili Paste

This sambal chili paste is being invented by mum via trial & error. We adjust the taste based on our preference.
We prefer to chopped the ingredients rather than grind as grind makes them fine & watery.
This sambal chili paste goes best with fried rice, seafood & fried meat.

Ingredients;
8 shallots, chopped
2 chili, chopped
10 chili padi, chopped
4 dried chili
1 rojak flower, chopped
1 tbsp chili paste
½ tbsp sugar
¼ tsp salt
3 tbsp vegetable oil

Method;
-Soak dried chili in hot water & chopped them finely.
-Heat oil in wok, fry chili paste till fragrant.
-Add shallots & fry till fragrant, about 8 mins.
-Add all the chopped chili, continue to fry for about 10-12mins.
-Stir in rojak flower, fry for another 5-6 mins till mixture slightly dry.
-Season with salt & sugar.
-Store in air-tight glass bottle or store in fridge for up to 3 weeks.