This is a recipe for real Indonesian Sambal Oelek. 

Yield: about 1/2 dl

20 red lomboks (Indonesian red chilies)
2 tsp salt
1/2 tsp goeloe djawa (or brown sugar)

Wash the lomboks and cut them in pieces. Mix with the salt and Goeloe Djawa. 
In a mortar or food processor grind to a paste.
You can keep the sambal in a sterilized jar in the fridge.

Mirjam


From: jrp10@psu.edu (Jan Pels) 
Newsgroups: rec.food.recipes 
Date: 29 Mar 1997 07:32:51 -0700