1. Heat oil in a pan. Add ginger and garlic paste. Sauté until the raw smell disappears.
   
   
2. Add Puteri chili paste and cook until the oil separates, stirring occasionally.
   
   
3. Add water, anchovies powder, and sugar. Cook until the sambal thickens again.
   
   
4. Add Puteri Tomato Sauce and tamarind paste. Sauté until well combined.
   
   
5. When the sambal begins to dry slightly, add the cockles, sugar, and white pepper. Cook until the cockles soften.
   
   
6. Add onion slices and cook for another 2–3 minutes.
   
   
7. Turn off the heat and enjoy.
   
   

Note: Tamarind juice and salt can be omitted because Puteri Chili Giling is already 3-in-1 (contains onion, tamarind, and salt).