Sambal bajak

Sambal bajak

Fried chilli sambal

By
From
The Complete Asian Cookbook
Makes
1 cup
Photographer
Alan Benson

Cooled, then stored in an airtight jar, this sambal will keep for weeks in the refrigerator. When serving, use a teaspoon for portions and warn guests it should be eaten in tiny quantities with rice, not by itself. As a taste for sambal is acquired, it is enjoyed on crisp crackers, in sandwiches, on steaks; in fact there is no limit to the ways a sambal addict will use it.

Ingredients

Quantity Ingredient
6 large fresh red chillies, roughly chopped
1 large onion, roughly chopped
6 garlic cloves
1 tablespoon tamarind pulp
60ml peanut oil
8 candlenuts or brazil nuts, finely grated
1/2 teaspoon laos powder
1 tablespoon dried shrimp paste
1 teaspoon salt
2 tablespoons dark palm sugar, chopped

Method

  1. Put the chilli, onion and garlic in a food processor and process to a pulp — it might be necessary to stop and start the motor several times to draw the onion and chilli down on to the blades.
  2. Soak the tamarind pulp in 125 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Measure out 100 ml of the tamarind liquid and set aside.
  3. Heat the peanut oil in a small frying pan over low heat. Add the chilli mixture and cook for 5 minutes, stirring constantly, until well cooked but not brown. Add the candlenuts, laos powder, shrimp paste and salt, crushing the shrimp paste with the back of a spoon and stirring until the mixture is well blended. Add the tamarind liquid and palm sugar, stir well, and simmer until reddish-brown in colour and the oil starts to separate. Remove from the heat, allow to cool, then pour into a sterilised airtight jar and refrigerate for up to 2 weeks.

Note

  • If a food processor is not available, seed the chillies and chop very finely. Peel and finely chop the onion and crush the garlic with salt, before cooking.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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