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Indonesian Chile Paste

Course : Mixes
Serves: 1

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Ingredients:

8 medium fresh red chilies -- serranos or jalapeno, -- seeds and stems removed

2 medium onions -- chopped

4 cloves garlic -- peeled and chopped

1 teaspoon shrimp or prawn paste

5 medium candlenuts or -- macadamia nuts

1 teaspoon tamarind concentrate

1 piece fresh galangal -- (or ginger) and chopped

3 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon brown sugar

2 medium dried kaffir lime leaves -- crushed

1 cup thick coconut milk

Preparation / Directions:

In a food processor or blender, combine the chilies, onions, garlic, shrimp or prawn paste, candlenuts, tamarind, and galangal, and puree to a fine paste. Heat the oil in a skillet. Add the paste and sauté‚ until aromatic, about 3 to 4 minutes. Add the remaining ingredients and simmer for about 15 minutes or until the mixture thickens. Use to add heat to curries or other dishes. (Sambal Badjak) A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 149

Indonesian Chile Paste

Ingredients:

Preparation / Directions:

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