On Wed, 01 Oct 2003 16:35:18 GMT,
(j*ni) wrote:

>Hark! I heard "Gregory Morrow" > say:
>
>> I make a chicken/pork marinade with orange juice (can also use grapefruit
>> juice), garlic, and sambal. Makes for a very nice "spicy citrus"
>> flavor....
>
>I'd never heard of "sambal", so I looked it up at www.epicurious.com:
>
>"[SAHM-bahl]
>Popular throughout Indonesia, Malaysia and southern India, a sambal
>is a multipurpose CONDIMENT. Its most basic form is sambal oelek, a
>simple mixture of CHILES, brown sugar and salt. Another popular blend
>is sambal bajak (or badjak ), which adds CANDLENUTS, garlic, KAFFIR
>LIME LEAVES, onion, TRASSI, GALANGAL, TAMARIND concentrate and COCONUT
>MILK. Sambals have a multitude of variations, however, depending on
>the ingredients added, which can include coconut, meat, seafood or
>vegetables. Sambals are usually served as an accompaniment to rice and
>curried dishes, either as a condiment or as a side dish. Sambal oelek
>and bajak, as well as some variations, can be found in Indonesian and
>some Chinese markets."
>
>So do you use sambal oelek? Anyway, it sounds good... :-)


Sambal Oelek was mentioned in the recipe for crab cakes served at the
midwest cook-in a month ago. It's very useful as an ingredient, but
a spoonful over a stir-fry is devine.


Gar