Sambal Fried Green Chilli (goreng Sambal Lada
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Sauces | 6 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1/4 | lb | Green chillies |
| 2 | Onions, thinly sliced | |
| 1/4 | c | Oil |
| Salt, to taste | ||
| 2 | Green tomatoes, diced | |
| 1 | Tin anchovy fillets in olive | |
| oil chopped |
INSTRUCTIONS
Pound chilli into paste in a mortar or put in a blender with 2 tablespoons of water and switch on for 20 seconds on medium speed. Stir-fry onions in hot oil until golden. Add chilli and salt, stir and reduce heat. Let simmer for 2 minutes. Add diced tomatoes, chopped anchovies, oil and all. Stir and let simmer very gently for 15 minutes. Stir occasionally. This long cooking removes the bite of the chilli and blends all the flavours together. The same recipe can be prepared using red chilli instead of green chilli and ripe tomatoes instead of green ones. This sambal will keep for a week if put in the refrigerator. From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 482.7mg
Potassium: 175mg
Carbohydrates: 7.7g
Fiber: <1g
Sugar: 1.7g
Protein: 1.2g