Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1/4 lb Green chillies
2 Onions, thinly sliced
1/4 c Oil
Salt, to taste
2 Green tomatoes, diced
1 Tin anchovy fillets in olive
-oil, chopped
Pound chilli into paste in a mortar or put in a
blender with 2 tablespoons of water and switch on for
20 seconds on medium speed. Stir-fry onions in hot oil
until golden. Add chilli and salt, stir and reduce
heat. Let simmer for 2 minutes. Add diced tomatoes,
chopped anchovies, oil and all. Stir and let simmer
very gently for 15 minutes. Stir occasionally. This
long cooking removes the bite of the chilli and blends
all the flavours together. The same recipe can be
prepared using red chilli instead of green chilli and
ripe tomatoes instead of green ones. This sambal will
keep for a week if put in the refrigerator.
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.]
