Badhapu Lunu Sambol (Fried Onion Sambol) 1/2 cup oil 2 large onions, finely sliced 6 dried chillies, broken into pieces 2 tbsp maldive fish or prawn powder 1 tsp salt, or to taste 2 tbsp lemon juice Heat oil in a frying pan and fry onion very slowly until soft and transparent. It's important to fry the onions slowly for the sambal to have good keeping properties. Add chillies and Maldive fish, cover and cook for 10-15 minutes, or until oil separates from other ingredients. Stir occasionally while cooking. Add salt and lemon juice and cook a few minutes longer. Serve with boiled rice and curries. _____________________________________________________ Tara Deen Phone: 61-2-9351 4271 School of Geosciences Fax: 61-2-9351 0184 Building FO5 Mobile: 061 410 538 655 University of Sydney NSW 2006 email: tara@es.usyd.edu.au AUSTRALIA http://www.es.usyd.edu.au/geology/people/postgrad/Tara/tara.htm ______________________________________________________ From: Tara Deen To: chile-heads@globalgarden.com Date: Thu, 24 May 2001 15:05:40 +1000