Sambal of brown bean sauce (sambal tautjo)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | ounce | Dried prawns, soaked in hot water and rinsed |
| 1 | Onion, thinly sliced | |
| 2 | Cloves garlic, chopped | |
| 5 | Chillies, thinly sliced diagonally, discard seeds | |
| 1 | One-inch piece ginger, sliced | |
| Salt, to taste | ||
| 2 | Firm tomatoes, diced | |
| 2 | tablespoons | Brown bean sauce |
Directions
Soak prawns in hot water until soft and rinse once or twice. Chop and put aside. Stir-fry onion, garlic, chillies, ginger and salt until fragrant. Add dried prawns and stir. Lower heat and let simmer until prawns are tender. Add brown bean sauce and tomatoes in the last stage of cooking and cook on a low heat until tomatoes are soft, but not mushy.
From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book.
S.C.]