| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indo |
Spice, Indonesian, Sambal |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Piece of trassi* |
| 4 |
|
Fresh red chilies (up to 5) |
| 1 |
|
Green chili |
| 1 |
ts |
Salt |
| 2 |
ts |
Brown sugar |
| 1 |
tb |
Lemon or lime juice (lime is better) |
| 1 |
ts |
Tamarid concentrate (up to 2) |
INSTRUCTIONS
The following spice mixtures are just samples of how to make each mixture.
There are many many varieties of each mixture and the below recipes can be
modified to fit individual tastes. Sambals are a relish like mixuture of
spices and can be store for a week or so in a tightly sealed jar in the
refrigerator.
Wrap trassi in foil and grill until it darkens. Remove seeds from chilies.
Chop finely. Pound or press trassi and chilies with other ingredients until
you have a smooth paste.
*trassi is a firm paste made of rotting shrimp it is also sold under the
name blachan.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com
(Caroline R McBride) on Jul 17, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”