| 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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