Sambal Bajak is a sambal with a piquant and spicy flavour. This type of sambal may be used in various kinds of dishes and is perfect to use as a flavour enhancer. Bajak can be used in sauces, soups or meat dishes.
Sambal Bajak is made of red peppers and small pieces of onion and is distinguished by its savoury-sweet taste. Chilli pepper is very strong and the tiny morcels of onion are ideal to neutralise this. In this way, a very mild taste is created. Because of this, sambal Bajak is easily combined with a wide range of Asian dishes.
Sambal Bajak is slighter sweeter tasting than the more familiar varieties. Sambal Bajak is therefore much more accessible and thus a genuinely remarkable addition to many dishes. Sambal is sometimes fried, but not always. Usually, it is fried to decrease the sharpness of its flavour. Sambal which hasn’t been fried has a very strong taste and many opt instead for fried sambal.
- 8 red chillies, seeded and sliced
- 1 teaspoon dried shrimp paste (terasi), toasted
- ¼ teaspoon grated nutmeg
- 3 cloves garlic, crushed
- 6 shallots, peeled and sliced
- 1 teaspoon sugar
- 2 tablespoons oil
- 2 salam leaves
- 2 stalks lemongrass, bruised
- 1 cm galangal, peeled and crushed
- 4 tablespoons tamarind juice
- Grind with a mortar and pestle or blend the first 7 ingredients very finely.
- Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes colour and becomes very fragrant.
- Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
- Remove salam leaves, lemongrass and galangal before serving.