Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 small | Piece trassi (shrimp paste) |
| 4 | To 5 red chilies |
| 1 | Green chili |
| 1 teaspoon | Salt |
| 1 teaspoon | Brown sugar |
| 1 tablespoon | Lemon or lime juice |
FAR EASTERN
Wrap the trassi in foil and grill until it darkens, or bake in a preheat 350øF oven for a few minutes. Seed and finely chop the chilies. Pound or process the trassi and chilies with the other ingredients until you have a smooth paste. Stored in the refrigerator an airtight container, it will keep for a few days.
Variations: Sambal Asem: add an extra tsp sugar and 1-2 tsp tamarind concentrate.
Sambal Kemiri: add 10 candlenuts, dry roasted and ground.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 108 Submitted By DIANE LAZARUS On 02-17-95