Before preparing the sambal, tempe & dry ikan bilis need to be fried until crispy.
Next is to saute pounded shallots. The more shallots the better. I normally about a dozen or more.
As usual, once the shallots turn almost golden, add in chilly paste. The amount is really up to you.
Keep stirring, add in salt to taste(not too much as the anchovies are already salty).
Once you see the cooking oil starts to rise to the surface (in other words pecah minyak), join in the tempe, anchovies & cut onion.
Stir well as to mix together the ingredients. Keep on stirring in slow fire until the paste is almost crisp.