| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indo |
Sauces |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 5 |
|
Green chillis |
| 1 |
|
Shallot |
| 1 |
sl |
Terasi, grilled |
| 1 |
|
Clove garlic |
| 1 |
ts |
Brown sugar (optional) |
|
|
Salt |
| 1/2 |
sm |
Lime, juice only |
INSTRUCTIONS
Unlike some other kinds of sambal, this one doesn't keep, so make it in
small quantities-just enough for one meal. It is very hot.
Boil the chillis for 6 minutes, seed them, and cut them up small. Then
pound them together with the shallot, garlic, and grilled terasi. Season
with salt, sugar if desired, and lime juice.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0-907325-29-7.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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