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Sambal Bajak

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.

Sambal Bajak
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.
Ingredients
  • 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
Instructions
  1. Grind with a mortar and pestle or blend the first 7 ingredients very finely.
  2. 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.
  3. Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
  4. Remove salam leaves, lemongrass and galangal before serving.
Notes
Keep it in the refrigerator for 5-6 days

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