All Food Recipes

This sambal is made from fresh coconut, and should be eaten on the same day.

1/4 fresh coconut
1 slice terasi
1 clove garlic
3 cabe rawit
Salt
A small piece of gula Jawa or 2 tsp brown sugar
1 tbs tamarind water or the juice of 1 Kaffir lime or of 1 lime

Separate the white flesh of the coconut from all trace of the brown outer skin, then grate it. Grill or fry the terasi, and then pound it, together with the garlic, cabe rawit and gula Jawa into a paste. Add the tamarind water, or juice, season with salt, and mix the paste thoroughly with the grated coconut. Serve.