Recipe - Home Made Sambal Oelek

1 pound Red Chiles
5 One half ounce Garlic peeled and chopped
5 One half ounce Young tender ginger peeled
and chopped
2 Stalks lemon Grass; (thinly
cut or sliced up )
One fourth cup Vinegar
1 cup Sugar
Salt to taste ???
1 tablespoon Lime Zest ; shredded

One of my Chile eating contest prizes was a book Makan Lah , The true
taste of Malaysia by Carol Selva Rajah , Harper and Collins publishers
ISBN0 7322 5762X.. So it looks like the familly will be eating more Seafood
than they like over the next couple of months.. Lots of Tofu recipes Doug
!!!!, I'll start cooking this week and post any good ones..

Stem chiles, Blend Chiles, Garlic, Ginger and Lemon Grass slowly in food
processor or a Mortar and Pestle. ( I use "Maranita" My little Pig shaped
Mocajette Jose Cisneros found me in Muskegon.Michagan .Thanks Jose..
Drizzle in the Vinegar while processing.. Bring Mixture to Boil, reduce
heat and simmer for 3 minutes. Add sugar, stir till disolved.. Add salt and
Lime Zest, remove, cool and bottle in sterilised jars..

O.k I got this far and its not bad ..I used 1 tablespoon of salt and found
it to be just a bit too much, but it will probably keep fairly well..
Suggests refrigeration in the book..
Also an addendum to this recipe is to Heat 1 tablespoon of Oil and saute 1
teaspoon of dry roasted and crumbed shrimp paste for 1 minute, add this to
mix before removing from heat and cool in sterilised jars.. Don't think the
family would have appreciated this, and I didn't have the paste on hand..

Posted to CHILEHEADS DIGEST by Luke Speer lukasz@midcoast.com.au on Jul
13, 1999, converted by MM_Buster v2.0l.