Indonesian chile paste
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | To 10 fresh red chilies serranos or jalape¤os seeds and stems removed | |
| 2 | mediums | Onions; chopped |
| 4 | Garlic cloves peeled and chopped | |
| 1 | teaspoon | Shrimp or prawn paste |
| 5 | Candlenuts OR macadamia nuts or cashews | |
| 1 | teaspoon | Tamarind concentrate |
| 1 | 1\" piece fresh galangal (or ginger) peeled and chopped | |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Brown sugar |
| 2 | Dried kaffir lime leaves crushed | |
| 1 | cup | Thick coconut milk |
Directions
In a food processor or blender, combine the chilies, onions, garlic, shrimp or prawn paste, candlenuts, tamarind, and galangal, and puree to a fine paste.
Heat the oil in a skillet. Add the paste and saut‚ until aromatic, about 3 to 4 minutes. Add the remaining ingredients and simmer for about 15 minutes or until the mixture thickens.
Use to add heat to curries or other dishes.
(Sambal Badjak)
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 149 Submitted By DIANE LAZARUS On 01-25-95