Indonesian chile paste

Yield: 1 1/2 cups

Measure Ingredient
8 \N To 10 fresh red chilies serranos or jalapeĀ¤os seeds and stems removed
2 mediums Onions; chopped
4 \N Garlic cloves peeled and chopped
1 teaspoon Shrimp or prawn paste
5 \N Candlenuts OR macadamia nuts or cashews
1 teaspoon Tamarind concentrate
1 \N 1\" piece fresh galangal (or ginger) peeled and chopped
3 tablespoons Vegetable oil
1 teaspoon Salt
1 teaspoon Brown sugar
2 \N Dried kaffir lime leaves crushed
1 cup Thick coconut milk

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

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