Sambal is a part of Indonesian cuisine. That’s why there are different kind of Sambal. Every regions have their own way to make a tasty sambal. Sambal Bajak is a common chilli sambal that mostly find across the country, especially in Java. Here’s the recipe.
Category : Sambal
Difficulty : Easy
Cooking time : 15 minutes
– 5 red chillies, seeded and sliced
– 5 red bird’s-eye chillies
– 1/4 teaspoon freshly grated nutmeg
– 6 shallots, peeled and sliced
– 1 teaspoon salt
– 1 1/2 teaspoons chopped palm sugar
– 2 Salam leafs
– 2 lemongrass (Sereh/Serai), bruised
– 1 cm Galangal (laos), peeled and sliced
– 2 tablespoons Tamarind (Asem Jawa) juice
1. Combine first seven ingredients and grind or blend finely.
2. Heat oil and saute ground ingredients together with salam leafs, lemon grass and galangal, stirring until the mixture changes colour. Add tamarind juice and simmer for another minute, then leave to cool.
3. Remove salam leafs, lemon grass and galangal before serving.
4. It can stay for 3-4 days, longer if you store in refrigerator.