By Eleanor Ford
This is the most basic sambal, fiercely hot and quick to make. Jars of sambal oelek can be bought in many Asian shops and can be used in place of fresh chillies in cooking.
Heat a heavy frying pan until smoking hot. Tip in the whole chillies and dry roast for a few minutes. Blitz to a paste in a food processor with the palm sugar and salt. Store in a jar in the fridge for a week or so.