Along with Chili-Shrimp Paste Sambal, this cooked sambal is the one eaten most often. The “plow” may refer to the rice, sambal and perhaps a little dried fish farmers take to the fields with them.

Ingredients

10 medium-length red chilies

4 roasted candlenuts or macadamia nuts, coarsely chopped

1 teaspoon shrimp paste

3 cloves garlic

6 shallots, sliced

2 tablespoons oil

1 teaspoon palm or dark brown sugar

Salt

Tamarind water or fresh lime juice to taste

Grind the chilies, candlenuts, shrimp paste, garlic and shallots to a rough paste. Heat the oil in a wok, fry the paste until soft, and add the sugar, salt, tamarind water to taste and a dash of plain water. Reduce the heat and simmer for a few minutes. Turn the heat up to medium-high and stir-fry until all the water has evaporated and the spices are brown. Cool before serving.