| 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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