Heat 2 tablespoons (30 ml) of vegetable oil in a large pan or wok over high heat. Add the red and green chilies, onion, shallots, cherry tomatoes, and garlic cloves. Cook, stirring occasionally, until the vegetables are softened and lightly charred around the edges.

Transfer the cooked vegetables to a large plate and spread them out to cool slightly. Once cool enough to blend safely, transfer to a food processor or blender and pulse until a chunky paste forms. Alternatively, pound them using a mortar and pestle.

Turn on your stove's exhaust fan and ensure the kitchen is well-ventilated, as cooking the chilies can release irritating fumes. Transfer the blended paste back into the pan.

Bring the paste to a gentle boil over medium-high heat. Stir in the remaining 1⁄2 cup (125 ml) of vegetable oil, sugar, salt, lime juice, and chicken bouillon powder. Reduce to low heat and simmer uncovered for 10 minutes, stirring occasionally, until the paste thickens and turns a darker red.

Taste and adjust with more sugar, salt, or chicken bouillon powder as needed. Remove from the heat and let the sambal cool slightly before serving. Transfer any leftovers to a shallow, clean, airtight container and refrigerate within 2 hours of cooking for up to 4 days.