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| SAMBAL BAJAG |
- 3 tbsp. oil
- 1/4 c. minced onion
- 1-2 tbsp. minced garlic
- 2 tbsp. crushed bird peppers or other extremely hot peppers
- 1/3 c. finely minced fresh tomato
- 1 scant tsp. salt
- 2 tsp. sugar
- 2 tsp. molasses
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- In a small frying pan or a wok, heat the oil and stirfry the onions and garlic. After a minute or so, add the hot pepper flakes. Reduce heat and stir constantly so peppers don't burn. As soon as the flakes darken a little, add rest of ingredients, and cook and stir until most of the moisture evaporates and, as they say, "the oil returns"--about 15-20 minutes. The final product should be so well cooked you can't really detect the tomatoes.
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