*  Exported from  MasterCook  *

                     Sambal Oelek (Indonesian Spice)

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


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