Malays and Indonesians and quite certainly the rest of Indo-China, have a vast array of chilli dips, also known in Malay as sambal.  Maybe you already know this, but it is always eaten in small amounts, perhaps a teaspoon or so, on the side of your dish to add to your food as you eat your way through the meal, not to mix in with your meal to a homogenous flavour.  In each mouthful you are supposed to have nuances of sour, heat, salt, sweet, whatever the particular sambal is made of, in differing levels and strengths, lilting upwards and then downwards like a colourful song, not as a boring monotone.

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