Sambal Mentah

• 15 shallots, peeled, halved and very finely sliced
• 4 garlic cloves, halved and very finely sliced
• 15 small green-bird chilies, seeded and finely chopped
• 5 lemon or lime leaves, very finely sliced
• 4 stalks lemongrass, very finely sliced
• 1 teaspoon shrimp paste
• 2 tablespoons fresh lime juice
• 13 cup vegetable oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper

1. Combine all the ingredients in a deep bowl and stir with a wooden spoon for 5 minutes.
2. Use as a condiment and as an ingredient in seafood dishes.
3. Store, covered, in the refrigerator for up to three weeks.

shallots, garlic, greenbird chilies, lemon, stalks lemongrass, shrimp paste, lime juice, vegetable oil, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8002 (may not work)