Sambal Bajak

Name: Sambal Bajak
Yield: Makes 300 ml
Cuisine: Indonesian
Ingredients: 6 candlenuts; 20 long red chillies, chopped; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 6 makrut lime leaves, shredded; 10 red shallots, sliced; 30 ml Tamarind Liquid; 50 ml vegetable oil; 30 g belacan (Malaysian shrimp paste); 30 g belacan (Malaysian shrimp paste); 40 ml fish sauce; 250 ml coconut milk; 30 g palm sugar

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Because it has been cooked, this sambal is quite gentle on the palate. Used mainly in Indonesian cooking, it is popular with rice dishes such as nasi goreng.

Ingredients

30 g belacan (Malaysian shrimp paste)
20 long red chillies, chopped
6

Asia
Indonesia
Fish course
Sauce
Pescatarian
South East Asia
Gluten-free

Method

Dry-roast the belacan over gentle heat until fragrant. Place the belacan, chilli, candlenuts, ginger, garlic, shallots, lime leaves and oil in a food processor and blend to a smooth paste. Cook the paste over gentle heat for 10-15 minutes until softened. Add the remaining ingredients, bring to the boil then simmer for 30 minutes until a thick paste has formed and a layer of oil is still evident