Recipe By : Jill Norman * Web File 4/97
Serving Size : 1 Preparation Time :0:00
Categories : Mixes and Spices Oriental / Far East
Indonesian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 fresh red chilies
2 onions
5 cloves garlic
a small piece of trassi (firm paste of
rotted shrimp)
5 candlenuts
5 ml (1-2 tsp) tamarind concentrate or -- (5 to 10)
30 ml (2-3 tbsp) tamarind water -- (30 to 45)
1/2 tsp ground galangal
45 ml (3 tbsp) oil
1 tsp salt
1 tsp soft brown sugar
2 kaffir lime leaves
250 ml thick coconut milk -- **
** make thick coconut milk from 125 g (4 oz) creamed coconut dissolved in 250
ml (8 fl oz) hot water
Pound or process the chilies, onions, garlic, trassi and candlenuts to a
smooth paste with the tamarind and galangal. Heat the oil and fry the paste
for a few minutes, then add the remaining ingredients and cook gently for
15-20 minutes, until the mixture thickens. Cool, and store in a jar in the
refrigerator.
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.
