Yield: 1 Servings
|\N \N||A small piece of trassi|
|4 \N||Fresh red chilies, (4 to 5)|
|1 \N||Green chili|
|1 teaspoon||Soft brown sugar|
|15 millilitres||(1 tbsp) lemon or lime juice|
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