Sambal trassi

Yield: 1 servings

Measure Ingredient
1 small Piece trassi (shrimp paste)
4 \N To 5 red chilies
1 \N Green chili
1 teaspoon Salt
1 teaspoon Brown sugar
1 tablespoon Lemon or lime juice


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

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