Spread a thin layer of frosting over top and sides of cake.
Everywhere I went and ate in Jakarta, there was a version of this sambal, called sambal terasi, often cooked down in oil.It was there with street-cart satay, and late-night congee, and breakfast fried rice—providing just enough spicy bite to wake up all the other flavors.
As Wongso and others told me, sambal is one of three essential components of a meal, along with rice and krupuk, the fried crackers as airy as cheese puffs.Take one of those away, and you're not really eating at all..When I got to Bali, an island east of Java that is primarily Hindu, the sambal took a turn for the piquant.
Bali's signature is., an uncooked almost-slaw of chiles, shallots, makrut lime or Key lime juice, and coconut oil, often mixed by hand.
It's hot, slightly crunchy, tart, rich, and an ideal base for other ingredients, which, depending on the cook's preference, might include terasi, lemongrass, or (my favorite) sweet and floral torch ginger buds.
But that was just the beginning.Garnish with cucumber slices and serve.. Make Ahead.
The soup can be refrigerated for up to 2 days.. Notes.One Serving 112 cal, 7 gm fat, 1.5 gm sat fat, 9 gm carb, 0.9 gm fiber..
Originally appeared: March 2009.2 dozen sandwich cookies.1/4 cup plus 1 tablespoon granulated sugar.