| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Condiment | 1 | Servings | |
INGREDIENTS
| 200 | g | Small red chillies |
| 1 | c | Water |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1 | tb | Vinegar |
| 1 | tb | Oil |
INSTRUCTIONS
Date: Sun, 23 Jun 1996 19:29:37 +0700 From: Jane <lmuiw@SERVER.INDO.NET.ID> 1. Remove stalks from chillies, chop chillies roughly.Combine in a pan with water, bring to the boil.Reduce heat to low, cover, simmer for 15 minutes. 2. Pour chiles into a food processor, add salt, sugar, vinegar and oil, blend until finely chopped. Store Sambal Oelek in small glass jar (with a non metallic lid) in the refrigerator for up to two weeks. Note : Use Sambal Oelek as a fiery accompaniment or add to recipes where chillies are required. Hint : Wear rubber or cotton gloves when handling chillies to avoid any contact with your skin. Kitchen scissors or knife can be used to cut the chillies.The seeds are the hottest part of the chilli-they may be discarded, depending on your taste. EAT-L DIGEST 22 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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