Cocoanut Sambal

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

2oz. of freshly grated cocoanut
1/2oz. of grated green ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1/2oz. each of green chillies ↝ Peppers, hot chili, green, raw [Vegetables and Vegetable Products]
and onion ↝ Onions, raw [Vegetables and Vegetable Products]
vinegar to taste ↝ Vinegar [Mustard and other condiments]
fresh cut garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
cayenne may be added to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (4)

Mix and pound together freshly grated cocoanut, grated green ginger, green chillies, and onion.
Add vinegar to taste.
For best results, rub the mixing dish with fresh cut garlic before mixing.
Cayenne may be added to taste.

Original Text · last edited 4 days ago

Cocoanut Sambal is made by mixing and pounding
together 2oz. of freshly grated cocoanut, ½oz. of
grated green ginger, ½oz. each of green chillies, and
onion, with vinegar to taste. (All these are better if
the mixing dish is rubbed with fresh cut garlic, and
cayenne may be added to taste.)

Notes

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