2 tablespoons oil

15 shallots, peeled and sliced

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

4 clove garlic, sliced

½  teaspoons dried shrimp paste (trasi), dry-roasted

2 teaspoon frehly squeezed lime or lemon juice

Method:

1. Heat the oil in work and stir-fry all the ingredients. Except the lime or lemon juice, over high heat for 1 to 2 minutes. Remove from the heat and set aside to cool.
2. Add the lime juice and mix well, then serve in small bowl. This sambal keeps in the refrigerator for up to a week.

source:

Ingredients:

2 tablespoons oil

15 shallots, peeled and sliced

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

4 clove garlic, sliced

½  teaspoons dried shrimp paste (trasi), dry-roasted

2 teaspoon frehly squeezed lime or lemon juice

Method:

1. Heat the oil in work and stir-fry all the ingredients. Except the lime or lemon juice, over high heat for 1 to 2 minutes. Remove from the heat and set aside to cool.
2. Add the lime juice and mix well, then serve in small bowl. This sambal keeps in the refrigerator for up to a week.

source:

Ingredients:

2 tablespoons oil

15 shallots, peeled and sliced

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

4 clove garlic, sliced

½  teaspoons dried shrimp paste (trasi), dry-roasted

2 teaspoon frehly squeezed lime or lemon juice

Method:

1. Heat the oil in work and stir-fry all the ingredients. Except the lime or lemon juice, over high heat for 1 to 2 minutes. Remove from the heat and set aside to cool.
2. Add the lime juice and mix well, then serve in small bowl. This sambal keeps in the refrigerator for up to a week.

source: authentic food recipes from Indonesia, Heinz von Helzen