Subject: RECIPE: Indonesian fried chili-pepper relish
From: reid@decwrl (Brian Reid)
Date: 10 Oct 86 07:33:33 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE SAMBAL-BAJAK A "8 Mar 86" 1986
.RZ "SAMBAL BAJAK" "Fried chili-pepper sambal relish"
Indonesia is not known to have nuclear weapon capability, but visitors to
Djakarta often suspect that if enough Sambal Bajak is put into an artillery
shell it will have the same general effect. Indonesian hosts normally warn
Westerners that this is ``an acquired taste.'' 
.IH "makes 1 cup"
.IG "\(12 lb" "fresh red hot chilies," "200 g"
chopped coarsely
.IG "1" "large onion"
.IG "6" "cloves garlic"
.IG "8" "kemiri nuts,"
chopped fine
.IG "3 Tbsp" "peanut oil" "50 ml"
.IG "\(12 tsp" "laos powder" "3 ml"
.IG "1 Tbsp" "trasi" "15 ml"
(dried shrimp paste)
.IG "1 tsp" "salt" "5 ml"
.IG "5 Tbsp" "tamarind liquid" "75 ml"
.IG "2 Tbsp" "sugar" "20 g"
.PH
.SK 1
Chop the chilies, onion, and garlic in a food processor.
.SK 2
In a small frypan, saut\z\(aae this mixture in oil until well cooked.
Do not brown.
.SK 3
Add the kemiri nuts, laos, trasi, and salt. Stir and mash until it is well
blended. 
.SK 4
Add the tamarind liquid and sugar; simmer until the oil separates out.
.SK 5
Cool, and serve cold.
.NX
Laos is a form of ginger. Other names for it are galangal, Java root,
galingale, or lengkuas. If you can't find it, use 
.AB "1 tsp" "5 ml"
of powdered ginger mixed with 
.AB "\(14 tsp" "1 ml"
of powdered cinnamon.
Trasi is shrimp paste; it can be left out. Tamarind
liquid is made by soaking dried tamarind pulp in hot water for 1 hour and
then straining. To make 
.AB "5 Tbsp" "75 ml"
of tamarind liquid, use
.AB "\(14 cup" "60 ml"
of pulp and
.AB "\(12 cup" "100 ml"
of hot water.
.SH RATING
.I Difficulty:
easy if you have the ingredients.
.I Time:
30 minutes.
.I Precision:
approximate measurement OK.
.WR
Brian Reid
DEC Western Research Laboratory, Palo Alto, CA
[email-masked]	-or-	decwrl!reid