Yield: 1 servings
|\N \N||Coconut oil|
|10 \N||Lomboks; (= Spanish peppers)|
|8 \N||Kemiries; ( nuts with a special flavor)|
|1 \N||Taspoon salt|
|2 tablespoons||Lemonjuice; up to 3|
|2 \N||Lemon leaves|
Pop the kemiries (like pop corn), and chop them with the lomboks. fry them with the spices, without the lemonleaves, in oil till they are almost dry.
Add the lemonjuice with the lemonleaves and salt and fry this toil the oil comes floating. You can keep this sambal for a copple of days.
Indonesian people never mix sambal with their food. They take a plate, take white rice, vegetables, meat, and the sambal is served next the rice.
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer" <hanmauwer@...> on Oct 30, 1998, converted by MM_Buster v2.0l.