Chop the chilies, onion and garlic in a food processor. In a small
frying pan, saute this mixture in oil until well-cooked. Do not
brown. Add the kemiri nuts, laos, trasi and salt.Stir and mash
until it is well blended. Add the tamarind liquid and sugar; simmer
until the oil separates out. Cool and serve cold.
NOTES:
*Fried chili-pepper sambal relish -- Indonesia is not known to have
nuclear weapon capability, but visitors to Djakarta often suspect
that if enough Sambal Bajak is put into an artillery shell it will
have the same general effect. Indonesian hosts normally warn
Westerners that this is "an acquired taste."
*Laos is a form of ginger.Other names for it are galangal, Java
root, galingale, or lengkuas.If you can't find it, use about 1 t of
powdered ginger mixed with about 1/4 t of powdered cinnamon. Trasi is
shrimp paste; it can be left out. Tamarind liquid is made by soaking
dried tamarind pulp in hot water for 1 hour and then straining. To
make about 5 T of tamarind liquid, use about 1/4 cup of pulp and
about 1/2 cup of hot water.
: Difficulty:easy if you have the ingredients.
: Time:30 minutes.
: Precision:approximate measurement OK.
: Brian Reid
: DEC Western Research Laboratory, Palo Alto, CA
: reid@decwrl.DEC.COM-or- decwrl!reid
: Copyright (C) 1986 USENET Community Trust
