Ingridients:

¼ cup (70 g) yellow bean sauce (tauco) or miso

¼ cup (60 ml) thick coconut milk

Spices Paste

3 green finger-length chilies, deseeded

4 shallots, peeled

3 cloves garlic, peeled

2 tablespoon oil

1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised

2 salam leaves

1 tablespoon tamarind (Asam Jawa) juice

1 teaspoon shaved palm sugar or dark brown sugar

Method:

1. Make the spice paste by grinding the chilies, shallots and garlic o a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a work over medium high heat and stiry-fry the ground paste with all the other ingridients until fragrant, 3 to 5 minutes.
2. Add the yellow bean sauce or miso and stir-fry for 1 more minute. Reduce the heat to low, add the coconut milk, mix well and simmer for 3 to 4 minutes, stirring until the sambal is thickened. Remove from the heat and set aside to cool, then serve in small bowls. This sambal keeps for a week in the refrigerator.

Source: Authentic Recipes From Indonesia, Heinz van Helzen and Lother Arsana

Authentic Recipes From Indonesia, Heinz van Helzen and Lother Arsana