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Add garlic and shallots into a food processor, and process until minced.
Wash and rinse HALF of the garlic mixture in cold water, and press out all the excess water. This step will prevent the garlic from burning.
Add oil and garlic to a pot, and turn the heat to medium. Once it started slowly sizzling, fry for 7-8 minutes.
Keep an eye out, and keep stirring to prevent the garlic from sticking to the bottom and burning.
Turn the heat off, and add in chopped red chili, the rest of the garlic, sugar, vegetarian oyster sauce, salt, and chicken powder.
Turn the heat back up to medium-low, and cook for another 2-3 minutes.
Store it in a jar, and once it cools down, you can store it in the fridge for one month