Sambal kecap (soya sauce & chilli relish)
Yield: 1 Servings
Ingredients:
- 2 tb Dark soya sauce Juice of 1/2 a lemon or 1 -lime
- 2 Cabi rawit (page 51) -crushed or 1 tsp chilli -powder
- 2 Shallots sliced very thin
- 1 Clove of garlic crushed -(optional)
- 1 tb Boiled water
Instructions:
In Indonesian "kecap" is pronounced "ketchup". Some folks say this is the origin of our word for the red stuff. The "cabi rawit" referred to below are the tiny bird peppers. You could substitute any hot chili. This is a very simple sambal quick and easy to make. It is ideal for adding just a little piquancy to such dishes as Mie Jawa any sate (especially if you don't like peanut butter sauce) and Nasi Goreng. Mix all the ingredients well together just before serving. From "Indonesian Food and Cookery" Sri Owen Prospect Books London 1986." ISBN 0-907325-29-7. Posted by Stephen Ceideberg; March 1 1993.
