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In a well-used, slightly scorched aluminum wok, a vibrant red chili paste is being cooked. The paste is chunky, with visible pieces of chili, seeds, and what appear to be finely chopped shallots or onions. A silver metal spatula with tines is placed in the center of the wok, partially submerged in the simmering mixture, suggesting an active cooking process. The wok's surface shows signs of wear, with some darkened, burnt-on residue and scratches. The surrounding environment is not visible. This scene is likely a common sight in kitchens across Semarang, Indonesia, where chili paste, known as sambal, is a fundamental part of many dishes.
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