Yield: 1 cup
|½ pounds||Red hot chilies (fresh), chopped coarsely|
|6 \N||Garlic cloves|
|8 \N||Kemiri nuts, chopped fine|
|3 tablespoons||Peanut oil|
|½ teaspoon||Laos powder|
|1 tablespoon||Trasi (dried shrimp paste)|
|5 tablespoons||Tamarind liquid|
Chop the chilies, onion and garlic in a food processor. In a small frying pan, saute this mixture in oil until well-cooked. Do not brown. Add the kemiri nuts, laos, trasi and salt. Stir and mash until it is well blended. Add the tamarind liquid and sugar; simmer until the oil separates out. Cool and serve cold.
* Fried chili-pepper sambal relish -- Indonesia is not known to have nuclear weapon capability, but visitors to Djakarta often suspect that if enough Sambal Bajak is put into an artillery shell it will have the same general effect. Indonesian hosts normally warn Westerners that this is "an acquired taste." * Laos is a form of ginger. Other names for it are galangal, Java root, galingale, or lengkuas. If you can't find it, use about 1 t of powdered ginger mixed with about ¼ t of powdered cinnamon. Trasi is shrimp paste; it can be left out. Tamarind liquid is made by soaking dried tamarind pulp in hot water for 1 hour and then straining. To make about 5 T of tamarind liquid, use about ¼ cup of pulp and about ½ cup of hot water.
: Difficulty: easy if you have the ingredients.
: Time: 30 minutes.
: Precision: approximate measurement OK.
: Brian Reid
: DEC Western Research Laboratory, Palo Alto, CA : reid@... -or- decwrl!reid
: Copyright (C) 1986 USENET Community Trust