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Indonesian chile paste
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| Artist: |
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| Categories: |
Asian, Chile, Ethnic, Indonesian, North American, South American, Spice Mixes |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 8
| | To 10 fresh red chilies | | | -serranos or jalapeņos | | | -seeds and stems removed | | 2
| med | Onions, chopped | | 4
| | Garlic cloves | | | -peeled and chopped | | 1
| tsp | Shrimp or prawn paste | | 5
| | Candlenuts OR | | | -macadamia nuts or cashews | | 1
| tsp | Tamarind concentrate | | 1
| | 1" piece fresh galangal | | | -(or ginger) | | | -peeled and chopped | | 3
| tbsp | Vegetable oil | | 1
| tsp | Salt | | 1
| tsp | Brown sugar | | 2
| | Dried kaffir lime leaves | | | -crushed | | 1
| cup | Thick coconut milk |
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Procedures:
| 1 | 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. | | 2 | Heat the oil in a skillet. | | 3 | Add the paste and saut?until aromatic, about 3 to 4 minutes. | | 4 | Add the remaining ingredients and simmer for about 15 minutes or until the mixture thickens. | | 5 | Use to add heat to curries or other dishes. | | 6 | (sambal badjak) a world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 pg 149 |
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