Name: Coconut relish (Sambal Kelapa)
Cuisine: Indonesia
Ingredients: salt; a small piece of gula Jawa or 2 tsp brown sugar; 1 clove garlic; 3 cabé rawit*; 1 slice terasi; ¼ fresh coconut; 1 tbs tamarind water or the juice of 1 Kaffir lime or of 1 lime

Preparation info

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

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

Ingredients

¼ fresh coconut
1 slice terasi
1 clove

Method

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, cabé 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.