| 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
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