Sambal Kecap

Slice the red chilies into thin rounds, removing seeds if a milder condiment is preferred. Peel and slice the shallots into thin rings.

Combine the sliced red chilies and shallots in a small mixing bowl.

Pour the sweet soy sauce over the chilies and shallots, stirring gently to distribute the sauce evenly throughout the mixture.

Add the lime juice and stir well to combine all ingredients. Taste and adjust seasoning if needed.

Let the sambal rest at room temperature for 5 minutes before serving to allow the flavors to meld. Transfer to a serving bowl.