Recette alimentaire indonésienne

Ingrédients:

3 bancoul, deep-fried whole until golden

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

6 échalotes, pelées

2 à 3 gousses d'ail, pelées

1 petite cuillère de sucre

¼ c. à thé de sel

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

Directions de cuisine:

Grind the candlenuts, piments, 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:recettes de cuisine authentique de l'Indonésie, Heinz von Helzen