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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Sini sambal

11 September 2006
Sini sambal

Ingredients

500g finely shredded onion
50g coarse ground chilli powder
5 whole cloves
5 black cardamoms
3in of cinnamon stick
2tsp tamarind pulp paste
50g flakes of dried Maldive fish
25g sugar

Method

Mix all ingredients except the sugar.

Heat a little oil in a pan and cook mixture over a low heat for about 20 minutes until the onion is cooked.

Add the sugar and cook for a few minutes to dissolve.

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