Name: Sambal Bajak
Yield: Makes about 300 ml/10 fl oz
Cuisine: Australian
Ingredients: 30 g/1 oz palm sugar/jaggery, shaved; 250 ml/8 fl oz coconut milk; 40 ml/1¼ fl oz fish sauce; 6 kaffir lime leaves, shredded; 50 ml/1½ fl oz vegetable oil; 4 teaspoons finely chopped garlic; 10 red shallots, sliced; 6 candlenuts; 4 teaspoons finely chopped ginger; 20 large red Chinese or Dutch chillies, chopped; 30 g/1 oz Malaysian shrimp paste/belacan; 30 ml/1 fl oz Tamarind Liquid

Preparation info

Makes about
300 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

30 g/1 oz Malaysian shrimp paste/belacan
20 large red Chinese

Method

Dry-roast shrimp paste over gentle heat until fragrant. Blend shrimp paste, chilli, candlenuts, ginger, garlic, shallots, lime leaves and oil to a smooth paste in a food processor.
Cook paste over gentle heat for 10—15 minutes, or until softened. Add remaining ingredients and bring to the boil. Simmer for 30 minutes until a thick paste has formed and a layer of

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Sambal Bajak

Ingredients

Method

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