Recipe - Sambal Kecap (Soya Sauce And Chilli Relish)

2 tablespoon Dark soya sauce
Juice of One half a lemon or 1
lime
2 Cabi rawit (page 51),
crushed, or 1 tsp chilli
powder
2 Shallots, cut or sliced up very thin
1 Clove of garlic, crushed
(optional)
1 tablespoon Boiled water

In Indonesian "kecap" is pronounced "ketchup". Some folks say this
is the origin of our word for the red stuff.

The "cabi rawit" referred to below are the tiny bird peppers. You
could substitute any hot chili.

This is a very simple sambal, quick and easy to make. It is ideal for
adding just a little piquancy to such dishes as Mie Jawa, any sate
(especially if you don't like peanut butter sauce), and Nasi Goreng.

Mix all the ingredients well together just before serving.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0907325297.

Posted by Stephen Ceideberg; March 1 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip