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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