Indonesian-styled Sambal
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indo | May 1991 | 1 | Servings |
INGREDIENTS
| 1 | c | 1/4 inch thick chunks of |
| fresh pineapple | ||
| 1 | c | 1/4 inch thick chunks of |
| seedless | ||
| cucumber | ||
| 2 | t | Sugar |
| 1 | Shallot, chopped fine | |
| 1 | T | Soy sauce |
| 1 | T | Fresh lime juice |
INSTRUCTIONS
In a bowl combine well the pineapple, the cucumber, the sugar, the shallot, the soy sauce, the lime juice, and salt to taste and let the sambal stand, covered and chilled, for 1 hour to let the flavors develop. The sambal keeps, covered and chilled, for 2 days. Serve the sambal as an accompaniment to curries and grilled meats. Makes about 2 cups. Gourmet May 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 546
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 550.1mg
Potassium: 1469.7mg
Carbohydrates: 139.4g
Fiber: 8.4g
Sugar: 119.5g
Protein: 6.4g