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| What You Need: |
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1 cup Ketjap Manis
¼ cup strained fresh lime juice
3 fresh hot chilies, each about 3 inches long, stemmed, seeded and cut lengthwise into strips about 1/8 inch wide and 1 inch long
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| How To Cook: |
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1. Mix the Ketjap Manis, lime juice and chilies in a serving bowl, turning the chilies about with a spoon until they are evenly coated.
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2. Serve at once with hot boiled rice, deep-fried bean curd (see gado-gado or sate kambing).
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