Sambal bajak

 ---------- Recipe via Meal-Master (tm) v8.03
 
       Title: Sambal bajak
  Categories: Condiments, Indonesian
       Yield: 1 cup
 
     1/2 lb Red hot chilies (fresh),
            -chopped coarsely
       1 lg Onion
       6    Garlic cloves
       8    Kemiri nuts,
            -chopped fine
       3 T  Peanut oil
     1/2 t  Laos powder
       1 T  Trasi (dried
            -shrimp paste)
       1 t  Salt
       5 T  Tamarind liquid
       2 T  Sugar
 
   Chop the chilies, onion and garlic in a food processor.  In a small frying
   pan, saute this mixture in oil until well-cooked.  Do not brown.  Add the
   kemiri nuts, laos, trasi and salt.  Stir and mash until it is well=
  blended.
   Add the tamarind liquid and sugar; simmer until the oil separates out.=
  Cool
   and serve cold.
  
   NOTES:
  
     Laos is a form of ginger.  Other names for it are galangal, Java root,
   galingale, or lengkuas.  If you can't find it, use about 1 t of powdered
   ginger mixed with about 1/4 t of powdered cinnamon.  Trasi is shrimp=
  paste;
   it can be left out. Tamarind liquid is made by soaking dried tamarind pulp
   in hot water for 1 hour and then straining. To make about 5 T of tamarind
   liquid, use about 1/4 cup of pulp and about 1/2 cup of hot water.
  
   : Difficulty:  easy if you have the ingredients.
   : Time:  30 minutes.
   : Precision:  approximate measurement OK.
  
   : Brian Reid
   : DEC Western Research Laboratory, Palo Alto, CA
   : reid@decwrl.DEC.COM    -or- decwrl!reid
  
   : Copyright (C) 1986 USENET Community Trust
 
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