Sambal Tomat

1 long red chilli
1 red birds eye chilli
1 shallot
2 cloves garlic
1 candlenut
1 tomato
1/4 tsp trasi powder
1/4 tsp sugar
1/2 tbls kecap manis

Roughly puree together all ingredients except kecap manis.
Heat 1 tbls coconut oil and saute 15 minutes. Add kecap manis.
Spread over hot barbequed fish or as a separate sambal.

Inspired by ikan bakar eatery in Laha, Ambon