Real African Dishes: [MC-AllEthnic-Recipes] Indonesian Chile Paste - Sambal Bajak

Friday, October 5, 2012

[MC-AllEthnic-Recipes] Indonesian Chile Paste - Sambal Bajak - 14g Carbohydrate; 5g Dietary Fibe

* Exported from MasterCook *

Indonesian Chile Paste - Sambal Bajak

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowerCarbs
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Malaysian shrimp paste
20 large red Anaheim chilies -- or Dutch chilies, chopped
6 macadamia nuts
4 teaspoons finely chopped fresh ginger
4 teaspoons finely chopped garlic
10 shallots -- sliced
6 kaffir lime leaves -- slivered
4 Tablespoons vegetable oil
2 Tablespoons tamarind liquid
1 cup coconut milk
1 Tablespoon brown sugar -- or palm sugar, shaved
3 Tablespoons fish sauce

Dry roast shrimp paste over gentle heat until fragrant.
Blend shrimp paste, chilies, macadamia nuts, ginger, garlic, shallots,
lime leaves, and oil to a smooth paste in food processor.

Cook paste over gentle heat for 10 to 15 minutes, or until softened. Add
remaining ingredients and bring to a boil. Simmer for 30 minutes until a
thick paste has formed and a layer of oil is evident. Stir oil back into
sambal and remove from heat.

Spoon into a sterilized jar and seal when cool. Keeps, refrigerated, for
up to 2 months.

Makes 1 1/4 cups [20 one-tablespoons servings]

AuthorNote: By their very nature, all sambals should be slightly fiery on
the palate. Because it is a cooked preparation, this sambal is more
gentle, relatively speaking, than the raw varieties (sambal oelek) that
are commercially available. Sambal bajak includes onions for sweetness and
shrimp paste and tamarind for sourness and depth of flavor. Used mainly in
Indonesian cooking and popular wit rice dishes such as Nasi Goreng, it is
made with the milder, large Lombok or Chinese chilies. Any sambal
preparation can be served as a condiment or an accompaniment to a main
dish, where its piquancy lifts the flavor of the food. Having a range of
sambals at hand means that you can transform ordinary food in a flash.
Like chili jam, this sambal is partnered by and compatible with other
pastes throughout this book.

Cuisine:
"Asian"
Source:
"Stir by Christine Manfield, 2001"
S(Formatted by Chupa Babi):
"Sept 2012"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 375 Calories; 36g Fat (80.4%
calories from fat); 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; trace
Cholesterol; 9mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 2050 0 0 0 0 0 0 0 0 0 0