| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Indo | Spice, Indonesian, Sambal | 1 | Servings |
INGREDIENTS
| 10 | Fresh chilies | |
| 2 | Onions | |
| 5 | Cloves garlic | |
| 1 | sm | Piece of trassi* |
| 5 | Candlenuts | |
| 3 | tb | Tamarind water |
| 1/2 | ts | Ground galangal |
| 3 | tb | Oil |
| 1 | ts | Salt |
| 1 | ts | Soft brown sugar |
| 2 | Kaffir limes | |
| 8 | oz | Thick coconut milk.** |
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. Pound or process chilies, onions, garlic, trussi, candlenuts, tamarind, and galangal into a smooth paste. Heat the oil and fry the past for a few minutes add remaining ingredients and cook gently for 15-20 minutes until mixture thickens. *trassi is a firm paste made of rotting shrimp it is also sold under the name blachan. *thick coconut milk can be made from 4 oz creamed coconut dissolved in 8 oz hot water. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997
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