Recipe#25175

Title: Sambal Badjak(Indonesian Spice)

From: "Mary Spyridakis" 
Date: Mon, 2 Jun 97 02:02:57 UT 
Source: Jill Norman "The Complete Book of Spices"   Viking Studio
Books, 1991  
   ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and 
spices- whole, mixed, ground.

10                    fresh red chilies
   2                    onions
   5      cloves        garlic
                        a small piece of trassi (firm paste of
                        rotted shrimp)
   5                    candlenuts
   5      ml            (1-2 tsp) tamarind concentrate or -- (5 to 10)
  30      ml            (2-3 tbsp) tamarind water -- (30 to 45)
     1/2  tsp           ground galangal
  45      ml            (3 tbsp) oil
   1      tsp           salt
   1      tsp           soft brown sugar
   2                    kaffir lime leaves
 250      ml            thick coconut milk -- **
** make thick coconut milk from 125 g (4 oz) creamed coconut dissolved in 250 
ml (8 fl oz) hot water
Pound or process the chilies, onions, garlic, trassi and candlenuts to  a 
smooth paste with the tamarind and galangal. Heat the oil and fry  the paste 
for a few minutes, then add the remaining ingredients and  cook gently for 
15-20 minutes, until the mixture thickens. Cool, and  store in a jar in the 
refrigerator.