Name: Sambal Oelek (Indonesian Spice)
Ingredients: 250 g (8 oz) fresh red chilies; 1 ts Salt; 1 ts Soft brown sugar

Our public assemblies were then beautiful; the congregation was alive in God’s service, everyone earnestly intent on the public worship, every hearer eager to drink in the words of the minister as they came from his mouth; the assembly in general were, from time to time, in tears while the Word was preached; some weeping with sorrow and distress, others with joy and love, others with pity and concern for the souls of their neighbors.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	Indo	Mixes and s, Oriental /, Indonesian	1	Servings

INGREDIENTS

250	g	(8 oz) fresh red chilies
1	ts	Salt
1	ts	Soft brown sugar

INSTRUCTIONS

Jars of sambal can be bought in many Oriental shops and in some
delicatessens, but it is quite easy to make your own, especially with a
food processor. This is the most basic sambal. To make other sambals,
ingredients such as trassi or blachan, a firm paste made of rotted shrimp,
and candlenuts are added to the mix.
Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast
over a medium heat for a few minutes. Cool, then chop finely and pound to a
paste with the salt and sugar. The chili seeds may be taken out, or left in
if you want a really fiery relish. The sambal will keep for a week or so in
a jar in the refrigerator.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631
by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97

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