| 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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