Guest guest Posted March 2, 2009 Report Share Posted March 2, 2009 @@@@@ Chili Jam -Sambal 10 dried red chili peppers, finger-length 1/3 cup oil, 80 ml 1 red bell pepper, seeded, deribbed, and chopped 1 head garlic, peeled and coarsely chopped 15 shallots, peeled and chopped 1/2 cup shaved palm sugar, or dark brown sugar 2 tablespoons tamarind pulp Put the dried chili peppers in a bowl and add enough boiling water to cover.. Let stand for 15 minutes or until softened. Drain, seed, and chop chilies.. In a food processor, combine the chilies, oil, bell pepper, garlic and shallots. Blend until smooth, about 30 seconds. In a wok or skillet over medium heat, cook the chili mixture, stirring constantly, for 15 minutes. Add the palm sugar and tamarind pulp. Reduce the heat to low and simmer for 10 minutes or until the mixture darkens and thickens to a jam-like consistency. Store in a sterilized jar in the refrigerator for up to 3 months. Makes 1/2 cup (8 one-tablespoon servings). Author: “Asian Appetizers: Starters and Finger Foods for Every Occaisions by Vicki Liley, 2008 Formatted by Chupa Babi: March 2009 “Use or serve as a spicy ingredient with [favorites] or stir-fries.†----- Quote Link to comment Share on other sites More sharing options...
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