A Sambal with luat (jicama) in it.
It is like a relish.
Cooking Tips
1 jicama, about 4 oz (100g)
1 dozen small red chiles, sliced
½ teaspoon dried shrimp paste
2 cloves garlic
1 ½ tablespoons lime or lemon juice
2 sprigs basil, washed.
Peel the jicama, and slice it thinly. Set aside in a bowl. Chop the basil into threads; set aside.
Toss into a food processor the sliced red chiles. Toast shrimp paste briefly; add it as well. Peel the cloves of garlic, add them. Add the salt and lime juice. Whiz all. Then add to the jicama, toss, and garnish with the basil.
For the jicama, you can substitute the same weight of water chestnuts.