Name: Indonesian Chile Paste
Ingredients: 8 To 10 fresh red chilies serranos or jalape¤os seeds and stems removed; 2 md Onions; chopped; 4 Garlic cloves peeled and chopped; 1 ts Shrimp or prawn paste; 5 Candlenuts OR macadamia nuts or cashews; 1 ts Tamarind concentrate; 1 1" piece fresh galangal (or ginger) peeled and chopped; 3 tb Vegetable oil; 1 ts Salt; 1 ts Brown sugar; 2 Dried kaffir lime leaves crushed; 1 c Thick coconut milk

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Indo	Spice mix	1	1/2 cups

INGREDIENTS

8		To 10 fresh red chilies serranos or jalape¤os seeds and stems removed
2	md	Onions; chopped
4		Garlic cloves peeled and chopped
1	ts	Shrimp or prawn paste
5		Candlenuts OR macadamia nuts or cashews
1	ts	Tamarind concentrate
1		1" piece fresh galangal (or ginger) peeled and chopped
3	tb	Vegetable oil
1	ts	Salt
1	ts	Brown sugar
2		Dried kaffir lime leaves crushed
1	c	Thick coconut milk

INSTRUCTIONS

In a food processor or blender, combine the chilies, onions, garlic, shrimp
or prawn paste, candlenuts, tamarind, and galangal, and puree to a fine
paste.
Heat the oil in a  skillet. Add the paste and saut. until aromatic, about 3
to 4 minutes. Add the remaining ingredients and simmer for about 15 minutes
or until the mixture thickens.
Use to add heat to curries or other dishes.
(Sambal Badjak)
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 149
Recipes sent to me from Bill, wight@odc.net

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