indonesian-styled sambal

May 1991
1 servings
1 cup 1/4 inch thick chunks of fresh pineapple
1 cup 1/4 inch thick chunks of seedless
  ; cucumber
2 teaspoons Sugar
1 large Shallot; chopped fine
1 tablespoon Soy sauce
1 tablespoon Fresh lime juice

In a bowl combine well the pineapple, the cucumber, the sugar, the shallot, the soy sauce, the lime juice, and salt to taste and let the sambal stand, covered and chilled, for 1 hour to let the flavors develop. The sambal keeps, covered and chilled, for 2 days. Serve the sambal as an accompaniment to curries and grilled meats.

Makes about 2 cups.

Gourmet May 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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