I love Betelnut and miss having it as a frequent lunch or dinner option. Among the most missed flavors is their uniquely pungent/flavorful sambal.
I would very much love to know the recipe from any 'hounds who might know it (perhaps even some who have worked in that kitchen).
Thanks in advance.
P.S. On my own, I have guessed that it has chiles, salt, vinegar, ginger . . . but what else? Shallots, lemongrass, garlic, dried shrimp paste, lime juice . . . too many other possiblities, so I need the definitive answer.