| 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 |
ts |
Sugar |
| 1 |
lg |
Shallot; chopped fine |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
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
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