Coconut fish roe sambal (sambal kelapa dengan telur terubuk)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | cup | Desiccated or freshly grated coconut |
| 1 | ounce | Fish roe, chopped |
| ¼ | teaspoon | Turmeric |
| 2 | teaspoons | Ground chilli |
| 1 | Lemon, juice only | |
| 2 | ounces | Hot water to moisten coconut |
| 1 | Onion, grated | |
| 1 | One-inch piece ginger, scraped and grated | |
| Salt, to taste | ||
Directions
Mix everything together in a saucepan. Cook on low heat for 20 minutes with the lid on. Stir occasionally to prevent it from burning.
From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.] File
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