Crush datil pepper, red curly chilies, shallot, garlic, and tomato with a chopper until almost smooth.

Heat cooking oil over medium heat then add sambal mixture to the pan.

Add bay leaves and lemongrass and season it with salt, sugar, and mushroom stock powder. Keep stirring until cooked and the water content is low because that is what will make the tomato sambal last longer.

Serve it and enjoy!

Store it in an airtight container and refrigerate. It can last for about a month.