Try this Sambal Fried Green Chilli (Goreng Sambal Lada recipe, or contribute your own.
Suggest a better descriptionPound chilli into paste in a mortar or put in a blender with 2 tablespoons of water and switch on for 20 seconds on medium speed. Stir-fry onions in hot oil until golden. Add chilli and salt, stir and reduce heat. Let simmer for 2 minutes. Add diced tomatoes, chopped anchovies, oil and all. Stir and let simmer very gently for 15 minutes. Stir occasionally. This long cooking removes the bite of the chilli and blends all the flavours together. The same recipe can be prepared using red chilli instead of green chilli and ripe tomatoes instead of green ones. This sambal will keep for a week if put in the refrigerator. From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 61 | ||
Calories from Fat: 55 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.2mg | 1 % | |
Potassium 64.3mg | 2 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.5g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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