Archive for the ‘Chili Dip for Soto (Sambal Soto)’ Category

Ingredients:

3 candlenuts, deep-fried whole until golden

4 to 5 red finger-length chilies or 5 to 7 bird’s-eye chillies, deseeded

6 shallots, peeled

2 to 3 cloves garlic, peeled

1 teaspoon sugar

¼ teaspoon salt

¼ cup (60 ml) freshly squeezed lime or lemon juice

Cooking directions:

Grind the candlenuts, chilies, shallots and garlic to a smooth  paste in a mortar or blender, adding alittle lime or lemon juice if necessary to keep the mixture turning. Season the ground paste with the sugar, salt and lime or lemon juice. Serve in a small bowl.

source:  authentic food recipes from Indonesia, Heinz von Helzen