Cecah cili is chili dipping pounded with a stone mortar ( lesung ). Often serve fresh with deep-fried food or ulam ( salad ), and sometimes serve straight from the lesung itself !
It is hot and sour, thus very appetizing.
The ingredient varies. Here, I use the usual chili, shallot, garlic and
sugar. Plus the special lemongrass and
torch-ginger flowerbud and tomato. Instead
of lemon or lime for the sourish taste, I use Chinese vinegar instead.
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