[CH] Bear with me folks,

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Just getting a proper browser back up and running..YEEHA
On topic:
              One of my Chile eating contest prizes was a book Makan -
Lah , The true taste of Malaysia by Carol Selva Rajah , Harper and
Collins publishers ISBN0 7322 5762X.. So it looks like the familly will
be eating more Seafood than they like over the next couple of months..
Lots of Tofu recipes Doug !!!!,
I'll start cooking this week and post any good ones..

Including a recipe for Home Made SAMBAL OELEK
which I am making as I type.
1lb red Chiles
150 grams or 5,1/2 Oz Garlic peeled and chopped
ditto --           5 1/2 Oz Young tender ginger peeled and chopped
2 Stalks lemon Grass (thinly sliced)
1/4 cup Vinegar
1 cup Sugar
Salt to taste ???
1 Tablespoon Lime Zest , shredded

Method
Stem chiles, Blend Chiles, Garlic, Ginger and Lemon Grass slowly in food
processor or a Mortar and Pestle.
( I use "Maranita" My little Pig shaped Mocajette Jose Cisneros found me
in Muskegon.Michagan .Thanks Jose..
Drizzle in the Vinegar while processing..
Bring Mixture to Boil, reduce heat and simmer for 3 minutes.
Add sugar, stir till disolved..
Add salt and Lime Zest, remove, cool and bottle in sterilised jars..

O.k I got this far and its not bad ..I used 1 tablespoon of salt and
found it to be just a bit too much, but it will probably keep fairly
well.. Suggests refrigeration in the book..


Also an addendum to this recipe is to Heat 1 tablespoon of Oil and saute
1 teaspoon of dry roasted and crumbed shrimp paste for 1 minute, add
this to mix before removing from heat and cool in sterilised jars..
Don't think the family would have appreciated this, and I didn't have
the paste on hand..

 Luke in OZ

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