| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | 1 | servings | ||
INGREDIENTS
| 500 | g | Fresh peppers; (Lombok) (I used 400 gr. Tobasco and 100 gr. Thai) |
| 2 | Cloves of garlic; minced | |
| 2 | md | Onions; minced |
| 1 | Full teaspoon Laos powder | |
| 3 | Salam leaves; (Indonesian bayleaf), up to 4 | |
| 1 | Serehroot; (lemon grass) in 3-4 pcs | |
| Salt; lemon juice en sugar to taste |
INSTRUCTIONS
Wash the peppers and put them in a kitchen machine or meat mincer and mince until you have a paste. Put 4-5 spoons peanut oil in a frying pan and ad the minced onions and garlic and bake until lightly colored, than add the pepper paste and the rest of the spices. and I added 3 spoons of lemon juice and approx. 2 full spoons of cane sugar. Bake until done (which will take approx. 10 minutes more) by frequently stirring, be careful that it doesn't burn, you can add some water if you like (I did). Be sure you have enough ventilation... - -Don't forget to take out the Salam leaves and the Sereh parts. The result was a very nice hot brown and smooth paste, and it even astonished my friend from Suriname who didn't believe that this heat could come from Dutch grounds. By the way Sambals are very good to spread on bread... and put a slice Dutch cheese on it.....! Posted to CHILE-HEADS DIGEST by "Pieters, Rob (NL01)" <Rob.Pieters@netherlands.honeywell.com> on Nov 22, 1999, converted by MM_Buster v2.0l.
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