The metal resting coaster and wooden trivet are also thoughtful touches.. Cons.

In a foot-wide granite mortar called a cobek, an older woman had mostly red chiles, some green ones, shallots, and garlic, which she was mashing nonchalantly with a yard-long wooden pestle called an ulekan.From this proto-sambal rose the heady and unmistakable fragrance of terasi, a fermented shrimp paste that lends umami depth to dishes across the archipelago.. From this proto-sambal rose the heady and unmistakable fragrance of terasi, a fermented shrimp paste that lends umami depth to dishes across the archipelago..

Everywhere I went and ate in Jakarta, there was a version of this sambal, called sambal terasi, often cooked down in oil.It was there with street-cart satay, and late-night congee, and breakfast fried rice—providing just enough spicy bite to wake up all the other flavors.As Wongso and others told me, sambal is one of three essential components of a meal, along with rice and krupuk, the fried crackers as airy as cheese puffs.

Take one of those away, and you're not really eating at all..When I got to Bali, an island east of Java that is primarily Hindu, the sambal took a turn for the piquant.

Bali's signature is.

, an uncooked almost-slaw of chiles, shallots, makrut lime or Key lime juice, and coconut oil, often mixed by hand.Sprinkle watermelon evenly with flaky sea salt and remaining (about 2 teaspoons) chamomile mixture.. Make Ahead.

Chamomile mixture can be stored in an airtight container at room temperature up to 1 week..Find benne seeds and dried chamomile blossoms at specialty stores or online at.

leek, white and tender green parts only.Yukon Gold potato.