Javanese sambal
1 /2 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | Whole coconut, peeled and roughly chopped | |
| 3 | Fresh green chilies (Thai or serranos) | |
| ½ | teaspoon | Shrimp paste, or substitute mashed anchovy |
| 1 | Garlic clove, peeled | |
| ¼ | teaspoon | Palm sugar or granulated sugar |
| 1 | tablespoon | Tamarind or fresh lime juice |
| Salt to taste | ||
Directions
(by Jean Andrews)
Pound all the ingredients together into a paste or puree in a blender.
Serve as a table sauce.
Posted to CHILE-HEADS DIGEST V3 #233 by "Eruna Schultheiss" <eruna@...> on 97.
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