Sambal bajag (indonesian spice paste)

Yield: 1 Servings

Measure Ingredient
3 tablespoons Oil
¼ cup Minced onion (up to)
2 tablespoons Minced garlic
2 tablespoons Crushed Bird peppers or other extremely hot peppers
⅓ cup Finely minced fresh tomato
1 teaspoon (scant) salt
2 teaspoons Sugar
2 teaspoons Molasses

Date: Thu, 7 Mar 1996 02:16:55 GMT From: rain@... (Rain)

Here are a couple of hot, tasty Southeast Asian sauces. The recipes are my slight modifications from the ones in SUNDAYS AT MOOSEWOOD RESTAURANT, a wonderful cookbook I highly recommend.

In a small frying pan or a wok, heat the oil and stirfry the onions and garlic. After a minute or so, add the hot pepper flakes. Reduce heat and stir constantly so peppers don't burn. As soon as the flakes darken a little, add rest of ingredients, and cook and stir until most of the moisture evaporates and, as they say, "the oil returns"--about 15-20 minutes. The final product should be so well cooked you can't really detect the tomatoes. Recipe can be doubled or tripled. Keeps refrigerated for months.

CHILE-HEADS DIGEST V2 #262

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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