Sambal badjak
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Red chilies | |
| 2 | Onion(s) | |
| 5 | Garlic clove(s) | |
| 1 | small | Piece trassi (shrimp paste) |
| 5 | 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 | Kaffir lime leaves | |
| 8 | ounces | Thick coconut milk |
Directions
INDONESIA
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