[CH] Recipe for Chile Sambal from one of the food stalls at the SAWTELL

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CHILE SAMBAL
made and written out by an apprentice Chef.
Handwriting deciphered by Luke in Oz.

Ingredients 
5 Brown Onions diced
Whole Bulb of Garlic crushed (or 3 heaped tablespoons crushed)
Fresh Chiles chopped finely approx 250g
Oil (Peanut)to saute onions and garlic
1 cup Vinegar
1 cup Palm Sugar (or brown sugar)
Tamarind rind 1/3 cup (optional)
Method
Saute the onions with garlic in oil, add fresh chiles then vinegar. Then
add palm sugar and tamarind rind, simmer slowly till thick then
refrigerate.

Footer notes by Luke in Oz 
Measurements are metric.
cup measurements are 250 ml 4 cups  = 1 litre = 1 US quart
She used Cayennes and Thai type chiles. 
I would probably stick to those types.
I would seed the Chiles.
I would also say that she threw in a small amount of Salt.
I would soak the tamarind in the vinegar drain then chop fine,
discarding seeds and pithy bits. To be authentic I would use Palm
vinegar which we see from time to time here at some of our asian stores.
Its winter in Oz and this stuff keeps pretty well unrefrigerated, but
then again I eat it pretty fast.

Cya L8r
Luke in Ozzzzzz

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