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Tempoyak Sauce: Add the red chilli to a mortar and pound using the pestle. Add the anchovy paste and fish sauce and mix using a spoon. Season with a touch of salt, to taste.
Pour a little bit of hot water into the mixture and then add the yogurt and lime juice. Mix until well combined and adjust the flavours to your liking. Once done, transfer to a small bowl and set aside until ready to serve.
Ambuyat: Combine the tapioca starch with a half cup of room temperature water, in a medium-sized heat-proof bowl, and set aside for a few minutes.
Heat the remaining 2 cups of water, either in a kettle or on the stove. Slowly pour the hot, boiling water into the bowl with the starch while whisking continuously with a wooden spoon. The starch will appear sticky in texture. Continue to whisk the ambuyat until it is firm and starchy.
Serve with the tempoyak sauce and various side dishes and enjoy!