Diabetics Food: Malaysian Spiced Coconut Sambal

Malaysian Spiced Coconut Sambal

Amount Measure Ingredient -- Preparation Method:
8 small dried red chilies
1 cup hot water
1 stalk plump lemon grass
2 large fresh kaffir lime leaves -- or frozen
3/4 cup unsweetened dried shredded coconut
1 tablespoon peeled and chopped fresh Siamese ginger -- (galanga) or regular ginger
1 1/2 teaspoons fresh lime juice
1/4 teaspoon ground fennel seeds
1 pinch salt -- big pinch
1/2 teaspoon sugar
1 1/2 tablespoons peanut oil -- or vegetable oil
1/8 teaspoon turmeric

Break the chillies into bits and place them in a small mixing bowl. Add the hot water and set aside to soak for about 10 minutes while you prepare the other ingredients. Trim the root end of the lemon grass and discard the tough outer leaves. Cut a 4-inch length from the bulb end and discard the rest. Mince the lemon grass, then set aside. Stack the lime leaves. With a kitchen shears or a small sharp knife, cut them crosswise into thin slivers and set aside. In a dry wok or heavy skillet, toast the coconut over low heat, shaking the pan and stirring frequently until the flakes are fragrant and golden brown, 4 to 6 minutes. Transfer the toasted coconut to a small bowl and set aside. Strain the chillies, reserving the soaking liquid.

Place the chillies, lemon grass, lime leaves, and ginger in a mortar and pound with the pestle into a fairly smooth paste, and transfer the spice paste to a small bowl. Or, using a mini-food processor, place the chillies, lemon grass, lime leaves, and ginger in the work bowl and blend, scraping down the side of the bowl often. Add up to 3 tablespoons of the reserved soaking liquid from the peppers to aid the grinding, as necessary. Process into a fairly smooth paste. Transfer the spice paste to a small bowl. In another small bowl, mix together the lime juice, fennel, salt, and sugar.

Set a wok or skillet over medium-high heat. When it is hot, add the oil and paste, stirring, until fragrant and well blended, about 3 minutes. Add the lime juice mixture, then the toasted coconut. Turn off the heat. Stir until the mixture is well-blended. Stir in the turmeric. Transfer the sambal to a small serving bowl and let cool to room temperature before serving. It will keep at room temperature for up to 4 to 6 hours. Makes 1 cup.

Per Serving (excluding unknown items): 71 Calories; 4g Fat (41.4% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 1/2 Grain(Starch) ; 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.