RE: [CH] Re: Sambal Badjak

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> Subject: [CH] Sambal badjak
>  >>
> This recipe sounds wonderful and I have so much fresh lemon grass in my 
> garden-----even if it freezes tonight.  I picked a big basket of chiles 
> yesterday so I am set.  We love this spread on bread, but it's also
> wonderful 
> spread on deep fried glutinous rice cakes.  They are the onces made from 
> dehydrated rice into little squares from Taiwan that you use for Miang
> Kham 
> w/chiles, lime, peanuts, dried shrimp, etc.  
> 
> Mary-Anne
> 
Mary-Anne,

I don't know which kind of peppers your going to use but what I didn't
mention is that I left all the seeds in when making the Sambal, which is the
normal procedure.
But if you for instance are going to use small peppers like Thai and Tobasco
like I've done, I think you better can de-seed half of the amount of peppers
as the ratio between 'meat' and seed is almost 2:1 for these small fellows
which mean that you get lots of seed in the paste for some it's to much
(more heat too).

Success and Heat
Rob

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