Recipe - Sambal Trassi (Indonesian Spice)

A small piece of trassi
4 Fresh red chilies, (4 to 5)
1 Green chili
1 teaspoon Salt
1 teaspoon Soft brown sugar
15 ml (1 tbsp) lemon or lime juice

Wrap the trassi in foil and grill until it darkens, or bake in a preheated
oven at 350 degrees for a few minutes. Remove the seeds from the chilies
and chop finely. Pound or process the trassi and chilies with the other
ingredients until you have a smooth paste. Store in a jar in the
refrigerator for a few days.

Variations: For Sambal Asem, add an extra teaspoon sugar and 510 ml (12
tsp) tamarind concentrate. For Sambal Kemiri, add 10 dry roasted and ground
candlenuts.

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