Sambal Oelek(Indonesian Spice)

* Exported from MasterCook *

Sambal Oelek (Indonesian Spice)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
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.



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