---------- 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:
  
   *  Fried chili-pepper sambal relish -- Indonesia is not known to have
   nuclear weapon capability, but visitors to Djakarta often suspect that if
   enough Sambal Bajak is put into an artillery shell it will have the same
   general effect. Indonesian hosts normally warn Westerners that this is “an
   acquired taste.”
  
   *  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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