Free Recipe Sambal Oelek (Indonesian Spice)

Recipe Type: M Recipes

Recipe Preparation: roast

Cooking Ingredients for Sambal Oelek (Indonesian Spice) Recipe

250 g (8 oz) fresh red chilies
1 ts Salt
1 ts Soft brown sugar

Sambal Oelek (Indonesian Spice) Preparation

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. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by Mary Spyridakis <> on Jun 2, 97

Cooking Temperature:

Recipe Serves: 1

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