Name: Sambal Brandal
Ingredients: Coconut oil; 10 Lomboks; (= Spanish peppers); 8 Kemiries; ( nuts with a special flavor); 1 Taspoon salt; 2 tb Lemonjuice; up to 3; 2 Lemon leaves

When we consider the New Testament epistles, where believers are given prescriptive instruction for church life, we find that being filled with the Spirit is demonstrated not through ecstatic experiences but through the manifestation of spiritual fruit. In other words, Spirit-filled Christians exhibit the fruit of the Spirit, which Paul identifies as “love, joy, peace, longsuffering, kindness, goodness, faithfulness, gentleness, self-control” (Gal. 5:22–23). They are “led by the Spirit” (Rom. 8:14), meaning their behavior is directed not by their fleshly desires, but by the sanctifying power of the Holy Spirit.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains	Indo		1	servings

INGREDIENTS

		Coconut oil
10		Lomboks; (= Spanish peppers)
8		Kemiries; ( nuts with a special flavor)
1		Taspoon salt
2	tb	Lemonjuice; up to 3
2		Lemon leaves

INSTRUCTIONS

Pop the kemiries (like pop corn), and chop them with the lomboks. fry them
with the spices, without the lemonleaves, in oil till they are almost dry.
Add the lemonjuice with the lemonleaves and salt and fry this toil the oil
comes floating. You can keep this sambal for a copple of days.
Indonesian people never mix sambal with their food. They take a plate, take
white rice, vegetables, meat, and the sambal is served next the rice.
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
<hanmauwer@wxs.nl> on Oct 30, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”