| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Chinese |
Sauces |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 6 1/2 |
oz |
Salted yellow beans |
| 5 |
|
Cloves garlic |
| 1 |
ts |
Ground ginger |
| 1/2 |
c |
Tamarind water |
| 1 |
ts |
Brown sugar |
| 4 |
|
Green chillis or 1 tsp chilli powder |
| 6 |
|
Shallots or i onion |
| 1/2 |
c |
Water |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
'Tauco' is salted yellow beans; you can buy them in Britain at Chinese
grocery shops, in cans. Sambal Tauco is another hot relish that keeps for a
long time. You can make it less hot by using less chilli.
Crush the garlic and the yellow beans together, either pounding them in a
mortar or by means of a liquidizer. Seed the green chillis and slice them
finely. Slice the shallots or onion. If you are using root ginger, peel and
chop it into very small sticks. Heat the oil and saute the shallots for 1
minute. Add the chillis and ginger and saute for another minute; then put
in the tauco and garlic paste, sugar, tamarind water and the water. Stir,
then simmer for about 8 minutes. Stir again, still cooking, for 1 minute.
Serve hot, or allow the sambal to cool before storing it in an airtight
jar.
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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