Sambal Badjak (Indonesian Spice) Recipe - Cooking Index
10 | Fresh red chilies | |
2 | Onions | |
5 | Garlic | |
A small piece of trassi - (firm paste of | ||
Rotted shrimp) | ||
5 | Candlenuts | |
5 | Tamarind concentrate or - (5 to 10) (1-2 tsp) | |
30 | Tamarind water - (30 to 45) (2-3 tbsp) | |
1/2 teaspoon | 2.5ml | Ground galangal |
45 | Oil - (3 tbsp) | |
1 teaspoon | 5ml | Salt |
1 teaspoon | 5ml | Soft brown sugar |
2 | Kaffir lime leaves | |
1 | Coconut milk - ** |
** make thick coconut milk from 125 g (4 oz) creamed coconut dissolved in 250 ml (8 fl oz) hot water
Pound or process the chilies, onions, garlic, trassi and candlenuts to a smooth paste with the tamarind and galangal. Heat the oil and fry the paste for a few minutes, then add the remaining ingredients and cook gently for 15-20 minutes, until the mixture thickens. Cool, and store in a jar in the refrigerator.
Source:
Jill Norman "The Complete Book of Spices"
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