Sambal trassi (indonesian spice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A small piece of trassi | ||
| 4 | Fresh red chilies, (4 to 5) | |
| 1 | Green chili | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Soft brown sugar |
| 15 | millilitres | (1 tbsp) lemon or lime juice |
Directions
Wrap the trassi in foil and grill until it darkens, or bake in a preheated oven at 350 degrees for a few minutes. Remove the seeds from the chilies and chop finely. Pound or process the trassi and chilies with the other ingredients until you have a smooth paste. Store in a jar in the refrigerator for a few days.
Variations: For Sambal Asem, add an extra teaspoon sugar and 5-10 ml (1-2 tsp) tamarind concentrate. For Sambal Kemiri, add 10 dry roasted and ground candlenuts.
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