*  Exported from  MasterCook  *
 
                     Sambal Badjak  (Indonesian Spice)
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mixes and Spices                 Oriental / Far East
                 Indonesian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    fresh red chilies
    2                    onions
    5      cloves        garlic
                         a small piece of trassi (firm paste of
                         rotted shrimp)
    5                    candlenuts
    5      ml            (1-2 tsp) tamarind concentrate or -- (5 to 10)
   30      ml            (2-3 tbsp) tamarind water -- (30 to 45)
      1/2  tsp           ground galangal
   45      ml            (3 tbsp) oil
    1      tsp           salt
    1      tsp           soft brown sugar
    2                    kaffir lime leaves
  250      ml            thick coconut milk -- **
 
 ** make thick coconut milk from 125 g (4 oz) creamed coconut dissolved in 250 
 ml (8 fl oz) hot water
 
 Pound or process the chilies, onions, garlic, trassi and candlenuts to  a 
 smooth paste with the tamarind and galangal. Heat the oil and fry  the paste 
 for a few minutes, then add the remaining ingredients and  cook gently for 
 15-20 minutes, until the mixture thickens. Cool, and  store in a jar in the 
 refrigerator.
 
 Source: Jill Norman “The Complete Book of Spices”   Viking Studio Books, 1991  
    ISBN 0-670-83437-8
 The book is lavishly illustrated with full color photographs of the herbs and 
 spices- whole, mixed, ground.
 
 
 
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