Home made sambal oelek

Yield: 1 servings

Measure Ingredient
1 pounds Red Chiles
5½ ounce Garlic peeled and chopped
5½ ounce Young tender ginger peeled and chopped
2 \N Stalks lemon Grass; (thinly sliced)
¼ cup Vinegar
1 cup Sugar
\N \N Salt to taste ???
1 tablespoon Lime Zest ; shredded

One of my Chile eating contest prizes was a book Makan - Lah , The true taste of Malaysia by Carol Selva Rajah , Harper and Collins publishers ISBN0 7322 5762X.. So it looks like the familly will be eating more Seafood than they like over the next couple of months.. Lots of Tofu recipes Doug !!!!, I'll start cooking this week and post any good ones..

Stem chiles, Blend Chiles, Garlic, Ginger and Lemon Grass slowly in food processor or a Mortar and Pestle. ( I use "Maranita" My little Pig shaped Mocajette Jose Cisneros found me in Muskegon.Michagan .Thanks Jose..

Drizzle in the Vinegar while processing.. Bring Mixture to Boil, reduce heat and simmer for 3 minutes. Add sugar, stir till disolved.. Add salt and Lime Zest, remove, cool and bottle in sterilised jars..

O.k I got this far and its not bad ..I used 1 tablespoon of salt and found it to be just a bit too much, but it will probably keep fairly well..

Suggests refrigeration in the book..

Also an addendum to this recipe is to Heat 1 tablespoon of Oil and saute 1 teaspoon of dry roasted and crumbed shrimp paste for 1 minute, add this to mix before removing from heat and cool in sterilised jars.. Don't think the family would have appreciated this, and I didn't have the paste on hand..

Posted to CHILE-HEADS DIGEST by Luke Speer <lukasz@...> on Jul 13, 1999, converted by MM_Buster v2.0l.

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