| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indo |
Indonesia, Condiment |
1 |
Cup |
INGREDIENTS
| 8 |
|
Macadamia nuts |
| 1/4 |
lb |
Fresh red chilies, stems removed |
| 1 |
md |
Onion, peeled and quartered |
| 4 |
|
Cloves garlic, peeled |
| 1/2 |
ts |
Shrimp paste |
| 1 |
tb |
Brown or palm sugar |
| 2 |
tb |
Oil |
| 1 |
|
Salam leaf or curry leaf (optional) |
| 1/4 |
c |
Water |
INSTRUCTIONS
1. To prepare in a mortar: Pound nuts to a coarse paste. Mince chilies,
onion, and garlic and add to mortar with shrimp paste and sugar. Pound
mixture to a coarse paste. To prepare in a food processor: Combine
macadamia nuts, chilies, onion, garlic, shrimp paste, and sugar, and
process to a coarse paste. Add 1 or 2 Tbsp of water if necessary to
facilitate blending.
2. In a small skillet or saucepan, heat oil over medium heat. Add chili
paste and salam leaf and cook, stirring until fragrant. Add the water and
continue cooking until water has evaporated and oil begins to separate.
Serve warm or at room temperature, or store in a tightly covered jar in the
refrigerator.
This popular sambal is as common in Indonesia as nuoc cham is in Vietnam or
nam prik in Thailand. It is typically added to rice or stirred into soups.
It packs quite a punch...
Posted to CHILE-HEADS DIGEST V3 #233 by "Eruna Schultheiss"
<eruna@taom.com> on 97.
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