*  Exported from  MasterCook  *
                      Sambal Oelek (Indonesian Spice)
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices                 Oriental / Far East
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250      g             (8 oz) fresh red chilies
    1      tsp           salt
    1      tsp           soft brown sugar
 Jars of sambal can be bought in many Oriental shops and in some  
 delicatessens, but it is quite easy to make your own, especially with  a food 
 processor. This is the most basic sambal. To make other  sambals, ingredients 
 such as trassi or blachan, a firm paste made of  rotted shrimp, and candlenuts 
 are added to the mix.
 Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry  roast 
 over a medium heat for a few minutes. Cool, then chop finely  and pound to a 
 paste with the salt and sugar. The chili seeds may be  taken out, or left in 
 if you want a really fiery relish. The sambal will  keep for a week or so 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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