Lingkan Reang
Cut dry chillies, remove seeds, and simmer in 1 cup water for 5 minutes.
Drain chilies and reserve the water. Blend chilies into a paste with reserved water.
Heat oil in a pan, fry garlic and ginger for a couple of minutes.
Add chili paste, ketchup, soy sauce, salt, sugar, and pepper.
Simmer the sauce on low heat for 10–12 minutes until oil separates.
Cool the sauce and store in an airtight container in the fridge.