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What You Need:
(To Make: about 1½ cups)
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2 tablespoons vegetable oil
½ cup finely chopped onions
½ teaspoon finely chopped garlic
2 salam leaves (see Glossary)
1 teaspoon trassi (shrimp paste, see Glossary)
1 fresh hot chili about 3 inches long, stemmed, seeded and cut lengthwise into strips about ¼ inch wide and 1 inch long
½ teaspoon finely grated fresh lime peel
½ teaspoon ground ginger
1 teaspoon salt
1½ cups fresh coconut milk made from 1½ cups coarsely chopped coconut and 1½ cups hot water
2 tablespoons tamarind water
2 teaspoons light brown sugar
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onions, garlic and salam leaves and, stirring frequently, cook for about 5 minutes until the onions are soft and transparent but not brown.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the trassi and mash it thoroughly with the back of a spoon. Stir in the chili, lime peel, ginger and salt, and when they are well mixed add the coconut milk and tamarind water.
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3. Stirring occasionally, bring to a boil over high heat. Reduce the heat to low and simmer uncovered for 5 minutes until the chili strips are tender but still in-tact. Add the sugar and stir until it dissolves completely.
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4. Sambelan sauce is the base for a variety of Indonesian side dishes, many of which are made with foods already cooked, such as sambelan telor or sambelan hati ajam.
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