MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sambal
Categories: Condiments, Indonesian
Yield: 1 Cup

1 Ginger piece (2 cm)
2 cl Garlic
1 Lemongrass root; finely
-chopped
6 Fresh chilies; up to 8
1 Lime; rind grated
50 ml White vinegar (2 to 3 tb)
Coarse salt
1/2 c White sugar

Sambal is such a versatile accompaniment and, when you try this
recipe, I’m sure you'll never use store-bought sambal again. It's
all about the chillies. My recommendation is the scud chilli, it's
the best, the hottest and the most flavoursome. Stored in the fridge,
this will keep for several weeks.

Chop the ginger, garlic, and lemongrass and place in a mortar. Add the
chillies and half of the lime rind, keeping the other half aside for
later.

Crush the ingredients together in the mortar. Gradually add the
vinegar.

Add a pinch of salt and continue pounding. The salt will assist
breaking down the other ingredients.

Taste the mix to ensure you are happy with the combination of sweet,
sour, salty, and hot flavours. Add additional amounts of the
ingredients as required to balance the taste to your liking.

Add the mix to a cold pan. Place the pan over high heat. Be careful
not to let the flame come up around the sides of the pan (this will
burn the edges).

Mix the sambal with a wooden spoon as it heats.

Add the sugar. This will caramelise the mix and bring the flavours
together.

Cook over medium heat for 10 minutes or until the mixture is pulpy.

When the mix is almost done, add the remaining lime rind. Cook for a
further 90 seconds.

Serve the sambal hot or cold, as an accompaniment to just about any
dish.

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