Ingredients:

10 to 12 fresh or canned water chest-nut  1 small jicama (bangkuang), peeled and diced

2 to 3 red finger-length chilies, deseeded and sliced

2 clove garlic, peeled

1/2 teaspoon dried shrimp paste (trasi), dry-roasted

½ teaspoon salt

1 ½ tablespoons freshly squeezed lime or lemon juice

2 spring asian basil

Method:

1. Place the water chestnut or jicama and half of the chilies in abowl
2. Grind the remaining chilies with the garlic, dried shrimp paste, salt and lime or lemon juice to a coarse paste in a mortar or blender. Add the ground mixture to the vegetables and mix well. Garnish with the basil and serve

source: authentic food recipes from Indonesia, Heinz von Helzen

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