For your tools, you will need: a mortar and pestle, Coffee grinder, a wok and an iron spatula.
Kemiri Nuts are found in the Asian grocery stores. Kemiri is the Indonesian name, it's called Buah Keras in Malay, Lumbang in Tagalog. You may substitute it with Macadamia nuts if you can't find it.
Remove stems from the chilis. You may want to use a glove for this. For those who like their Sambal milder, i would suggest removing the seeds. Most of the 'heat' of the chilis are from the seeds.
Wash and drain the chilis...
Heat up a wok to a moderate heat and toast the Kemiri Nuts (or Macadamia substitute). This nut acts like a thickener to the Sambal. It works pretty much like how pine nuts would to a pesto sauce.
Once toasted, grind it using a coffee grinder.
You should get a fine consistency, expect some of the nuts to stick to the motor as it has a oily base (hey, it's a nut after all)
Use the mortar and pestle to smash the chilis, and add salt and the ground Kemiri nuts to the paste.
Grind and mash it well, the trick is to 'drag' the pestle across to 'bruise' the seeds. This would unlock the pungent and spicy oils that gives this Sambal it's character.
Add oil to the wok and heat it up to a medium heat.
Fry the mixture for about 3-5 minutes until the paste looks cooked (it should resemble a red pesto sauce).
Once cooled. Put in a bottle. This should last for at least a month in the refrigerator.
Applications: this should make a great condiment to Soto Soups, Bakso soups, a base for fried rice, you can also use this like a spicy pesto and toss pasta with it. Enjoy!