| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indo |
Sauces |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
tb |
Ground chilli |
| 1 |
sm |
Onion |
| 1 |
ts |
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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