Title: Coconut relish (sambal kelapa)
 Categories: Sauces
      Yield: 6 Servings
 
           Stephen Ceideburg
    1/4    Fresh coconut
      1 sl Terasi
      1    Clove garlic
      3    Cabe rawit *
           Salt
      1 sm Piece of gula Jawa or:
      2 ts Brown sugar
      1 tb Tamarind water or:
      1    Kaffir lime, juice only or:
      1    Lime, juice only
 
  * This is the minimum amount of cabe rawit; if you like your sambal
  really hot, put in 6 or 8 cabe rawit instead of 3. But remember that
  cabe rawit is the hottest and fiercest of all the chilli family.
  
  This sambal is made from fresh coconut, and should be eaten on the
  same day.
  
  Separate the white flesh of the coconut from all trace of the brown
  outer skin, then grate it. Grill or fry the terasi, and then pound
  it, together with the garlic, cabs rawit and gula jawa into a paste.
  Add the tamarind water, or juice, season with salt, and mix the paste
  thoroughly with the grated coconut. Serve.