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Sambal Bajak

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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.
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Author: The Cook

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 fresh lemongrass, bruised
  • 1 cm galangal, peeled and crushed
  • 4 tablespoons tamarind juice

Instructions

  • 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.
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Notes

Keep it in the refrigerator for 5-6 days
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