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Hot Chili And Lime Condiment
(Sambal Ulek)
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| What You Need: |
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½ cup finely chopped fresh hot chilies
2 tablespoons fresh lime juice
1 teaspoon trassi (shrimp paste, see Glossary)
½ teaspoon salt
¼ teaspoon finely grated fresh lime peel
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| How To Cook: |
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1. Combine the chilies, lime juice, trassi and salt in the jar of an electric blender and blend at high speed for 10 or 15 seconds. Turn off the machine and scrape down the sides of the jar with a rubber spatula.
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2. Then blend again until the chilies are completely pulverized. Transfer the entire contents of the jar to a small bowl and stir in the lime peel. Cover with foil or plastic wrap and refrigerate until ready to use.
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3. Sambal ulek serves as a seasoning in urab and may also be used as a condiment with meats and poultry. It may be safely kept, covered and chilled, for 1 week.
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