Chili Soy Sauce for Satay (Sambal Kecap Untuk Sate)

Indonesian food is known as spiced food and has a lot of condiments. One of the condiments is sambal, literally means something to add the hotness/spiciness and mostly using chili as source of this hotness/spiciness. There are many kinds of sambal which represent the origin of it. They could use various ingredients and specifically made for different kind of foods. This time, together with my fellow Indonesian foodie blogger, I would like to share our favorite sambal which usually specifically made to accompany satay for this month Masbar event. It is called sambal kecap for the main ingredient is soy sauce.


Ingredients:
- 8 chili paddy or bird's eye chili (reduce or add the number of chili to adjust the hotness to your preference)
- 5cloves of garlic
- 4cloves of shallot
- 1 tomato, cut into small squares
- 1tsp of ground white pepper
- 1/2 lime
- 1/3c of sweet soy sauce
- salt, sugar

Directions:
Thinly chop chili, garlic and shallot. Place all of the ingredients in a small bowl, except lime. Drizzle the lime juice over it. Mix it well. Add some water as needed to adjust the taste and consistency. Add some salt and sugar as needed.

I would like to submit the above picture for Click! event. This month's theme is Allium.