Bong Sauce*

• 10 dried red chilli peppers, to be grilled slowly until brittle (but do not let them burn and turn black) and then pounded finely
• 5 (small) shallots, these ingredients to be seared in a charcoal fire, then washed and pounded fine

Pound together, until they are thoroughly mixed, all the previously pounded ingredients. Sprinkle salt on them and add a little water. Mix, and add the pieces of water-buffalo skin. Taste and check the saltiness. If the mixture is too thick, add some boiled water, still warm.