Indonesian sambal oelek paste
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
8 oz Red chilies
1 ts Salt
1 ts Brown sugar
Heat a heavy frying pan and put in the chilies after 2 minutes. Dry
roast over medium heat for a few minutes. Cool, then seed if desired,
finely chop and pound to a paste with the salt and sugar. Can be kept
tightly stored in the refrigerator for a week or so.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2
Submitted By DOROTHY FLATMAN On 08-05-95
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