Indonesian Chile Paste

Recipe Ingredients

8		Fresh red chilies - serranos or jalapeno, (up to 10) seeds and stems removed
2		Onions - chopped (medium)
4		Garlic cloves - peeled and chopped
1 teaspoon	5ml	Shrimp or prawn paste
5		Candlenuts or - macadamia nuts
1 teaspoon	5ml	Tamarind concentrate
1		Fresh galangal - (or ginger)
		And chopped
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Brown sugar
2		Dried kaffir lime leaves - crushed
1 cup	237ml	Thick coconut milk

Recipe Instructions

In a food processor or blender, combine the chilies, onions, garlic, shrimp or prawn paste, candlenuts, tamarind, and galangal, and puree to a fine paste.

Heat the oil in a skillet. Add the paste and sautee until aromatic, about 3 to 4 minutes. Add the remaining ingredients and simmer for about 15 minutes or until the mixture thickens.

Use to add heat to curries or other dishes.

(Sambal Badjak)

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 149

Source:
The Cuisines of Asia, by Jennifer Brennan

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