| 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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