Recipe - Sambal Oelek (Indonesian Spice)

250 g (8 oz) fresh red chilies
1 teaspoon Salt
1 teaspoon 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 23 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 0670834378 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 MCRecipe Digest V1 #631
by "Mary Spyridakis" MSpork@msn.com on Jun 2, 97