| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Indonesian, Mixes and s, Oriental / | 1 | Servings | |
INGREDIENTS
| 250 | g | 8 oz fresh red chilies |
| 1 | t | Salt |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3329.3mg
Potassium: 274.1mg
Carbohydrates: 13.5g
Fiber: 0g
Sugar: 4.4g
Protein: 1.7g