| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indo | Sauces | 6 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | tb | Dark soya sauce |
| 1/2 | A lemon or 1 lime, juice only | |
| 2 | Cabe rawit, crushed, or: | |
| 1 | ts | Chilli powder |
| 2 | Shallots, sliced very thin | |
| 1 | Clove of garlic, crushed (optional) | |
| 1 | tb | Boiled water |
INSTRUCTIONS
This is a very simple sambal, quick and easy to make. It is ideal for adding just a little piquancy to such dishes as Mie Jawa, any sate (especially if you don't like peanut butter sauce), and Nasi Goreng. Mix all the ingredients well together just before serving. 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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