Yield: 6 Servings
|2 tablespoons||Ground chilli|
|1 teaspoon||Shrimp Paste, lightly grilled|
|Salt, to taste|
|½||Lemon, juice only|
Pound finely the chilli, onion and shrimp paste with salt to taste.
Add lemon juice and blend well. Place in a bowl. This sambal is well known throughout the archipelago. However I recommend it only for addicts. If you want to make Indonesian newcomers feel at home, serve it with vegetables, plain boiled rice and with a grill. Anchovy fillets, about 2 pieces, may be substituted for shrimp paste if you wish.
From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book.