Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 250 grams | (8 oz) fresh red chilies |
| 1 teaspoon | Salt |
| 1 teaspoon | Soft brown sugar |
Jars of sambal can be bought in many Oriental shops and in some delicatessens, but it is quite easy to make your own, especially with a food processor. This is the most basic sambal. To make other sambals, ingredients such as trassi or blachan, a firm paste made of rotted shrimp, and candlenuts are added to the mix.
Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast over a medium heat for a few minutes. Cool, then chop finely and pound to a paste with the salt and sugar. The chili seeds may be taken out, or left in if you want a really fiery relish. The sambal will keep for a week or so in a jar in the refrigerator.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" <MSpork@...> on Jun 2, 97