Shrimp paste relish - sambal terasi
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 5 | Green chillis | |
| 1 | Shallot | |
| 1 | slice | Terasi, grilled |
| 1 | Clove garlic | |
| 1 | teaspoon | Brown sugar (optional) |
| Salt | ||
| ½ | small | Lime, juice only |
Directions
Unlike some other kinds of sambal, this one doesn't keep, so make it in small quantities-just enough for one meal. It is very hot.
Boil the chillis for 6 minutes, seed them, and cut them up small. Then pound them together with the shallot, garlic, and grilled terasi.
Season with salt, sugar if desired, and lime juice.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7.
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