| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Sauces | 6 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | T | Ground chilli |
| 1 | Onion | |
| 1 | t | Shrimp Paste, lightly |
| grilled | ||
| Salt, to taste | ||
| 1/2 | Lemon, juice only |
INSTRUCTIONS
Pound finely the chilli, onion and shrimp paste with salt to taste. Add lemon juice and blend well. Place in a bowl. This sambal is well known throughout the archipelago. However I recommend it only for addicts. If you want to make Indonesian newcomers feel at home, serve it with vegetables, plain boiled rice and with a grill. Anchovy fillets, about 2 pieces, may be substituted for shrimp paste if you wish. From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 49mg
Potassium: 27.2mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g