Sambal Kecap (soya Sauce And Chilli Relish)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Ceideburg 2, Condiment, Indonesian | 1 | Servings | |
INGREDIENTS
| 2 | T | Dark soya sauce |
| Juice of 1/2 a lemon or 1 | ||
| lime | ||
| 2 | Cabi rawit, page 51 | |
| crushed or 1 tsp chilli | ||
| powder | ||
| 2 | Shallots, sliced very thin | |
| 1 | Clove of garlic, crushed | |
| optional | ||
| 1 | T | Boiled water |
| 1986 | SBN 0-907325-29-7. |
INSTRUCTIONS
In Indonesian "kecap" is pronounced "ketchup". Some folks say this is the origin of our word for the red stuff. The "cabi rawit" referred to below are the tiny bird peppers. You could substitute any hot chili. This is a very simple sambal, quick and easy to make. It is ideal for adding just a little piquancy to such dishes as Mie Jawa, any sate (especially if you don't like peanut butter sauce), and Nasi Goreng. Mix all the ingredients well together just before serving. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, Posted by Stephen Ceideberg; March 1 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 608
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 97.9mg
Potassium: 2786.7mg
Carbohydrates: 145.2g
Fiber: 2.1g
Sugar: 2.7g
Protein: 20.7g