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Ingredients
- Â Â Coconut oil
- 10 x Lomboks, (= Spanish peppers)
- 8 x Kemiries, ( nuts with a special flavor)
- 1 x Taspoon salt
- 2 Tbsp. Lemonjuice, up to 3
- 2 x Lemon leaves
Directions
- Pop the kemiries (like pop corn), and chop them with the lomboks. fry them with the spices, without the lemonleaves, in oil until they are almost dry.
- Add in the lemonjuice with the lemonleaves and salt and fry this toil the oil comes floating. You can keep this sambal for a copple of days.
- Indonesian people never mix sambal with their food. They take a plate, take white rice, vegetables, meat, and the sambal is served next the rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 61g | |
| Calories 18 | |
| Calories from Fat 2 | 11% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 85mg | 2% |
| Total Carbs 5.73g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.54g | 1% |
| Protein 0.68g | 1% |
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