Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Indonesian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Fresh red chilies (250 g)
1 ts Salt
1 ts Soft brown sugar
Jars of sambal can be bought in many Oriental shops and in some
delicatessens, but it is quite easy to make your own, especially with
a food processor. This is the most basic sambal. To make other
sambals, ingredients such as trassi or blachan, a firm paste made of
rotted shrimp, and candlenuts are added to the mix.
Heat a heavy frying pan and put in the chilies after 2 to 3 minutes.
Dry roast over a medium heat for a few minutes. Cool, then chop
finely and pound to a paste with the salt and sugar. The chili seeds
may be taken out, or left in if you want a really fiery relish. The
sambal will keep for a week or so in a jar in the refrigerator.
Recipe by The Complete Book of Spices by Jill Norman, 1991
ISBN 0-670-83437-8
