Well I think I will please my good readers though, if I can give you a fast recipe, so you can try the first and most important Sambal there is.
Now from my Indonesian friends I got to hear, I need to try to make Sambal with a traditional mortar, as it tastes better and different. Now I can relate to that, as I can smell and taste the difference between hand cut and machine chopped onion, the same with pressed garlic and cut garlic.
So, for sambal you need a coarse mortar, not a smooth one, to be able to grind the chillies a bit.
A mortar and pestle
5-10 mild to medium hot chillies (50 grams) Lombok or Rawit
1 clove of Garlic
1 tablespoon of Olive oil, or Peanut oil
1 tablespoon of Lemon juice
1 good pinch of salt
Clean the chillies taking the seeds out, to make it easier, slice and cut them fairly fine.
Clean, slice and cut the garlic.
Bart J. Meijer