There are many types of sambal, a thick, spicy condiment popular in Southeast ... use Malaysian or Singaporean belacan (fermented shrimp paste), which is drier than the Thai version.

Serve clams cooked with piquant Indonesian chilli sauce ... spicy you like it). Put the rehydrated chillies in a blender with the shallots, garlic, fresh red chillies, lemongrass and toasted belachan.