Re: [CH] Sambal Oelek
Eruna Schultheiss (eruna@taom.com)
28 Aug 2001 15:29:03 -0600
Hi Erik
Here two simple recipes for Sambal Oelek. Let me know which one you like
better - if you get around to try both - or create your own.
Good luck,
Eruna
---------- Recipe via Meal-Master (tm) v8.00
Title: Sambal Oelek (Chillies & Spices)
Categories: Indonesian, Sauces
Yield: 1 servings
1 Dozen red chillies
1/2 t Shrimp paste
1/2 t Salt
1 T Tamarind juice
** This mixture is an ingredient used in most Indonesian dishes. It can
be
kept in the refrigerator for several weeks.
Pound chillies, shrimp paste and salt together in a mortar. Stir in
tamarind juice.
Alternatively, blend all ingredients in a blender.
-------------------------------------------------------------------
* Exported from MasterCook *
Sambal Oelek (Indonesian Spice)
Recipe By : Jill Norman * Web File 4/97
Categories : Mixes and Spices Oriental / Far East
Indonesian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g (8 oz) fresh red chilies
1 tsp salt
1 tsp soft brown sugar
Jars of sambal can be bought in many Oriental shops and in some
delicatessens, but it is quite easy to make your own, especially with a
food
processor. This is the most basic sambal. To make other sambals,
ingredients
such as trassi or blachan, a firm paste made of rotted shrimp, and
candlenuts
are added to the mix.
Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry
roast
over a medium heat for a few minutes. Cool, then chop finely and pound to
a
paste with the salt and sugar. The chili seeds may be taken out, or left
in
if you want a really fiery relish. The sambal will keep for a week or so
in a
jar in the refrigerator.
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.