Sambal trassi
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Piece trassi (shrimp paste) |
| 4 | To 5 red chilies | |
| 1 | Green chili | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Brown sugar |
| 1 | tablespoon | Lemon or lime juice |
Directions
FAR EASTERN
Wrap the trassi in foil and grill until it darkens, or bake in a preheat 350øF oven for a few minutes. Seed and finely chop the chilies. Pound or process the trassi and chilies with the other ingredients until you have a smooth paste. Stored in the refrigerator an airtight container, it will keep for a few days.
Variations: Sambal Asem: add an extra tsp sugar and 1-2 tsp tamarind concentrate.
Sambal Kemiri: add 10 candlenuts, dry roasted and ground.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 108 Submitted By DIANE LAZARUS On 02-17-95
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