Sambal Bawang (Garlic Chili Sauce)

from Ati

• 380g cleaned deseeded chili
• 100g garlic
• 1 cup oil <- todo: not sure about this amount
• 1 tsp salt
• 1/2 tsp chicken bouillon powder (alternatively, a pinch of msg)

• 1/8 tsp sugar (if not adding msg)

• Blend chili and garlic until they're about 3mm across

• Get the oil very hot (otherwise it'll be bitter)
• Fry the chili and garlic until it's dry-ish (i.e. stops bubbling)
• When the garlic is lightly browned (mixture looks orange), add the salt, chicken powder, and sugar
• Reduce heat to low (to avoid burning the garlic) and continue cooking to fully dehydrate the chili and garlic
• When it's cooked, it'll look like the oil is coming out of the chili