| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indo |
Sauces |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/4 |
|
Fresh coconut |
| 1 |
sl |
Terasi |
| 1 |
|
Clove garlic |
| 3 |
|
Cabe rawit * |
|
|
Salt |
| 1 |
sm |
Piece of gula Jawa or: |
| 2 |
ts |
Brown sugar |
| 1 |
tb |
Tamarind water or: |
| 1 |
|
Kaffir lime, juice only or: |
| 1 |
|
Lime, juice only |
INSTRUCTIONS
* This is the minimum amount of cabe rawit; if you like your sambal really
hot, put in 6 or 8 cabe rawit instead of 3. But remember that cabe rawit is
the hottest and fiercest of all the chilli family.
This sambal is made from fresh coconut, and should be eaten on the same
day.
Separate the white flesh of the coconut from all trace of the brown outer
skin, then grate it. Grill or fry the terasi, and then pound it, together
with the garlic, cabs rawit and gula jawa into a paste. Add the tamarind
water, or juice, season with salt, and mix the paste thoroughly with the
grated coconut. Serve.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0-907325-29-7.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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