* Exported from MasterCook *
Asian Chili Jam -Sambal
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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10 dried red chili peppers -- finger-length
1/3 cup oil -- 80 ml
1 red bell pepper -- seeded, deribbed, and chopped
1 head garlic cloves -- 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).
"Use or serve as a spicy ingredient with [favorites] or stir-fries."
Cuisine:
"Asian"
Source:
""Asian Appetizers: Starters and Finger Foods for Every Occaisions by Vicki Liley, 2008"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1/2 cup"
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Per Serving (excluding unknown items): 197 Calories; 11g Fat (46.4% calories from fat); 3g Protein; 25g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
