Balado Basic Seasoning

There are many different theories for making chili sauce, Belado seasoning, every Minang resident has a different way of making it, some are boiled first and then ground and then stir-fried, some are ground raw, even in Padang restaurants, some are smooth, some are coarsely ground.
Now, this version of d'ez is like this, if you want the chili to be more visible in texture, you can stir-fry the Belado seasoning so it's a bit dry, so it's a slightly dry balado, just pour it over like the egg, the dry meat/jerky.
But for dishes that need absorption from the taste of the sambal, it's best in a phase like this, then stir-fry with the ingredients to be served, such as chicken, tofu, shrimp, etc., just mix this chili sauce and stir-fry until the spices are a bit dry.

Material :

Big red chili 1 kg, curly red chili 1 kg, red onion 1 kg, coarsely ground.
Salt to taste and a little sugar.

Sauté all the ingredients with a little oil (a bit cheesy).
If you like you can add tomatoes which are also coarsely ground and sauteed along with the chilies.

Used for: Balado eggs, fish, chicken, tofu bellado etc.....

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