Sambal badjak

Yield: 1 servings

Measure Ingredient
10 \N Red chilies
2 \N Onion(s)
5 \N Garlic clove(s)
1 small Piece trassi (shrimp paste)
5 \N Candlenuts macadamians or cashews
1 teaspoon Tamarind concentrate to 2 tsp
½ teaspoon Ground galangal
3 tablespoons Oil
1 teaspoon Salt
1 teaspoon Brown sugar
2 \N Kaffir lime leaves
8 ounces Thick coconut milk


Pound or process the chilies, onions, garlic, trassi and candlenuts to a smooth paste with the tamarind and galangal. Heat the oil and fry the paste for a few minutes, then add the remaining ingredients and cook gently for 15-20 minutes, until the mixture thickens. Cool and store in an airtight container in the refrigerator.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 75 Submitted By DIANE LAZARUS On 02-16-95

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