Julie Lin served up tasty Indonesian style sambal clams with coconut milk rice on Saturday Kitchen.

The ingredients for the sambal are: 20 dried red chillies, 7 banana shallots, roughly chopped, 15 garlic cloves, roughly chopped, 3 red chillies, roughly chopped, 3 lemongrass stalks, roughly chopped, 1 heaped tbsp toasted belacan shrimp paste, 2 tbsp palm sugar and 1½ tbsp salt.

For the coconut milk rice (nasi lemak rice): 375g jasmine rice, 400ml coconut milk, 1½ tsp salt, Pandan leaves, tied into a knot and 2 tbsp coconut cream (optional).

For the clams: 200ml rapeseed oil, 150ml tamarind water, 3 tbsp ketjap manis, 1kg clams, soaked, 100g wild garlic leaves (alternatively use samphire), lime juice, to taste, salt, to taste, palm sugar, to taste and small handful Thai basil, torn, to garnish.

See more Indonesian recipes in the book titled: Indonesian Recipes: Discover the Taste of Indonesia available from Amazon now.