Wash the peppers and put them in a kitchen machine or meat mincer and mince until you have a paste. Put 4-5 spoons peanut oil in a frying pan and ad the minced onions and garlic and bake until lightly colored, than add the pepper paste and the rest of the spices. and I added 3 spoons of lemon juice and approx. 2 full spoons of cane sugar. Bake until done (which will take approx. 10 minutes more) by frequently stirring, be careful that it doesnt burn, you can add some water if you like (I did). Be sure you have enough ventilation... - -Dont forget to take out the Salam leaves and the Sereh parts. The result was a very nice hot brown and smooth paste, and it even astonished my friend from Suriname who didnt believe that this heat could come from Dutch grounds. By the way Sambals are very good to spread on bread... and put a slice Dutch cheese on it.....! Posted to CHILE-HEADS DIGEST by "Pieters, Rob (NL01)"
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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