Title: Sambal kecap (soya sauce & chilli relish)
 Categories: Indonesian, Condiments, Ceideburg 2
      Yield: 1 Servings
 
      2 tb Dark soya sauce
           Juice of 1/2 a lemon or 1
           -lime
      2    Cabi rawit (page 51),
           -crushed, or 1 tsp chilli
           -powder
      2    Shallots, sliced very thin
      1    Clove of garlic, crushed
           -(optional)
      1 tb Boiled water
 
  In Indonesian "kecap" is pronounced "ketchup".  Some folks say this
  is the origin of our word for the red stuff.
  
  The "cabi rawit" referred to below are the tiny bird peppers. You
  could substitute any hot chili.
  
  This is a very simple sambal, quick and easy to make. It is ideal for
  adding just a little piquancy to such dishes as Mie Jawa, any sate
  (especially if you don't like peanut butter sauce), and Nasi Goreng.
  
  Mix all the ingredients well together just before serving.