Yield: 1 Servings
|4 \N||Red peppers|
|2 teaspoons||Belacan ( shrimp paste )|
|2 \N||Limes -or-|
|\N \N||Palm sugar and salt to taste|
Method: - Grind the peppers, belacan, salt, and palm sugar ( not too fine ). - remove the seeds from the limes and squeeze it ( onto the paste ) to get the juice and mix well. - Serve it with fresh salads or crispy fried fish/chicken.
Source - Rudy Supratman
Posted to FOODWINE Digest 7 November 96 Date: Fri, 8 Nov 1996 01:55:06 +0600 From: Serene Ong <sereneo@...>