INGREDIENTS

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)
----------------------------------------------
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