Recipe - Sambal Bajak (Fried Red-Pepper Sauce)

3 tablespoon Oil
One fourth cup Minced onion
1 (up to)
2 tablespoon Minced garlic
2 tablespoon Crushed Bird peppers or
other extremely hot peppers
1/3 cup Finely minced fresh tomato
1 teaspoon (scant) salt
2 teaspoon Sugar
2 teaspoon Molasses

Date: Thu, 7 Mar 1996 02:16:55 GMT

From: rain@hothouse.iglou.com (Rain)
Here are a couple of hot, tasty Southeast Asian sauces. The recipes are my
slight modifications from the ones in SUNDAYS AT MOOSEWOOD RESTAURANT, a
wonderful cookbook I highly recommend.

In a small frying pan or a wok, heat the oil and stirfry the onions and
garlic. After a minute or so, add the hot pepper flakes. Reduce heat and
stir constantly so peppers don't burn. As soon as the flakes darken a
little, add rest of ingredients, and cook and stir until most of the
moisture evaporates and, as they say, "the oil returns"about 1520
minutes. The final product should be so well cooked you can't really detect
the tomatoes. Recipe can be doubled or tripled. Keeps refrigerated for
months.

CHILEHEADS DIGEST V2 #262

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.