| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Mixes and s, Oriental /, Indonesian | 1 | Servings | |
INGREDIENTS
| A small piece of trassi | ||
| 4 | Fresh red chilies, (4 to 5) | |
| 1 | Green chili | |
| 1 | ts | Salt |
| 1 | ts | Soft brown sugar |
| 15 | ml | (1 tbsp) lemon or lime juice |
INSTRUCTIONS
Wrap the trassi in foil and grill until it darkens, or bake in a preheated oven at 350 degrees for a few minutes. Remove the seeds from the chilies and chop finely. Pound or process the trassi and chilies with the other ingredients until you have a smooth paste. Store in a jar in the refrigerator for a few days. Variations: For Sambal Asem, add an extra teaspoon sugar and 5-10 ml (1-2 tsp) tamarind concentrate. For Sambal Kemiri, add 10 dry roasted and ground candlenuts. 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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