10 Red serrano chili peppers, s
10 Shallots, chopped
4 Cl Garlic, chopped
6 Macadamia nuts
1 tsp Trassi
3 tbsp Vegetable oil
1 tsp Salt
2 tbsp Gula jawa or dark brown suga
1/2 cup Coconut milk
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Recipe by: Jeff Corydon Place the chiles, shallots, garlic, nuts, and trassi in a blender and puree until a very smooth paste. Saute the spice mixture in the oil for 2 to 3 minutes.
Gradually add the salt, sugar, and coconut milk and simmer over a low heat for 15 minutes, stirring occasionally. Raise the heat to high and cook another 2 minutes, stirring constantly. Cool before serving.
Recipes sent to me from Bill, wight@odc.net
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