Instructions: Wrap the trassi in foil and grill until it darkens, or bake in a preheated oven at 350 degrees for a few minutes. Remove the seeds from the chilies and chop finely. Pound or process the trassi and chilies with the other ingredients until you have a smooth paste. Store in a jar in the refrigerator for a few days.

Variations: For Sambal Asem, add an extra teaspoon sugar and 5-10 ml (1-2 tsp) tamarind concentrate. For Sambal Kemiri, add 10 dry roasted and ground candlenuts.

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