What particular native red chiles are available to the Malay/Indonesian cook? I substituted Thais in the recipes. I picked up a few packets of Indonesian curry pastes my last trip to the Global Markt. While doing a little research on the ingredients of a couple of the packets I ran into these recipes. http://entertainment.singnet.com.sg/food/recipes/947427777.html Sambal Goreng (Spicy Stir-Fried Vegetables) Ingredients : 500g potatoes, cubed 2 pcs firm bean curd, cubed 4 pcs fermented bean curd, cubed (tempeh) 300g small prawns, shelled 300g chicken liver, cubed (you can substitute this with prawn, beef or chicken) To blend : 15 pcs chillies 5 shallots 2 cloves garlic 5 candlenuts 3cm turmeric 1cm galangal 1cm ginger 2 pcs lemongrass 3 pcs bay leaves some salt some black pepper Method : Fry potatoes, bean curd, tempeh and chicken liver, and put aside. Fry blended ingredients, and once fragrant, add in all other ingredients and stir fry until cooked. ~~~~~~~~~~~~~~~~~~~~~~~ Opor Ayam (Chicken Curry) Ingredients : 1.5kg chicken, cut into small pieces 1 grated coconut, obtain 3 cups coconut milk 5tbsp oil 2tsp salt To blend : 12 shallots 4 cloves garlic 1 inch ginger 1 inch galangal 2 pcs lemongrass 10 candlenuts 1tbsp coriander 1 tsp white peppercorns Method : Heat oil in pot and fry blended ingredients over low heat until fragrant. Add chicken and fry well for 3 mins, then add coconut milk. Bring to boil over low heat and simmer for further 20mins or until chicken is tender. Add salt to taste. ~~~~~~~~~~~~~~~~~~~~~~~~~~ I tried the Opor paste and the Bumbu Rujak and found both very flavorful, but not much heat. That was remedied with the Sambal Oelek! Here's a site with a decent collection Indonesian recipes: http://www.lmcreations.com/mkic/indo_recipes/index.html -- ´´ Mark McHugh