Pop the kemiries (like pop corn), and chop them with the lomboks. fry them with the spices, without the lemonleaves, in oil till they are almost dry. Add the lemonjuice with the lemonleaves and salt and fry this toil the oil comes floating. You can keep this sambal for a copple of days. Indonesian people never mix sambal with their food. They take a plate, take white rice, vegetables, meat, and the sambal is served next the rice. Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 117 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|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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Calories per serving: 117
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