| 1 | "tauco" is salted yellow beans; you can buy them in britain at chinese grocery shops, in cans. |
| 2 | Sambal tauco is another hot relish that keeps for a long time. |
| 3 | You can make it less hot by using less chilli. |
| 4 | Crush the garlic and the yellow beans together, either pounding them in a mortar or by means of a liquidizer. |
| 5 | Seed the green chillis and slice them finely. |
| 6 | Slice the shallots or onion. |
| 7 | If you are using root ginger, peel and chop it into very small sticks. |
| 8 | Heat the oil and saute the shallots for 1 minute. |
| 9 | Add the chillis and ginger and saute for another minute; then put in the tauco and garlic paste, sugar, tamarind water and the water. |
| 10 | Stir, then simmer for about 8 minutes. |
| 11 | Stir again, still cooking, for 1 minute. |
| 12 | Serve hot, or allow the sambal to cool before storing it in an airtight jar |
