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1/4 cup plus 1 tablespoon vegetable oil
2 cups ikan bilis
8 to 10 dried red chiles (or to taste), soaked to soften
1 clove garlic, peeled
2 shallots, peeled
1 teaspoon shrimp paste
1 tablespoons sugar
1 teaspoon tamarind paste, mixed with 1/4 cup water
Heat 1/4 cup of oil in a wok and fry the dried anchovies over medium heat until they are crisp. Remove the fish from the pan and drain on kitchen towels. Wipe the wok clean.
In a food processor or blender, process the softened chiles, garlic, shallots and shrimp paste to make a thick paste.
Heat another 1 tablespoon oil in the wok. Fry the paste till brown and fragrant, then add sugar and tamarind water. Fry for another minute or so.
Store sambal in a resealable container in the refrigerator.