Grab a handful of dried chilli (yes, my favorite ingredient to date), chopped them up into thin-to-medium pieces and soak them for a minute of two. Rinse them out and give it a good blend with maybe 1/2 a cup of water?
Place the blended chilli aside, grab a few pieces of Gula Melaka (Palm Sugar) and chop them into little random pieces. Have them all in your boiling saucepan with water that covers just enough the surface of your sugar. Heat them up in medium fire.
Be reminded to constantly stir the mix of sugar & water, coz you don't wanna burn them. Make sure the fire is set to small when it's about half caramelized yeah ;) Remember the blended chillie earlier? Mix them all in when you're sure the Gula Melaka has all melted. Don't forget... maintain that slow fire!
Grab a bottle of Maggie Tomato Sauce and pour 1/2 the bottle in. Don't worry... it won't taste sour. This time round you can increase that fire a little bit. Keep stirring and mix them all up real good... and you're done! Yaay! No additional water needed over here.
Served best with that hot & crispy springroll!
The best part about homemade sauces, you can refrigerate them if you've got excess and use it the next time you make more springrolls, samosas, fried chips, etc! Just make sure you seal it well & good... :)
I love this sauce lah!
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