Sambal bajak

Sambal bajak

By
From
My Feast
Makes
2 cups
Photographer
Chris Chen

This is Indonesia’s favourite sambal, aromatic and perfectly suited to barbecued meats and fish. It has a nice heat to it.

Ingredients

Quantity Ingredient
4-6 red or green bird’s eye chillies, coarsely chopped
4 spring onions, coarsely chopped
30g peeled galangal, coarsely chopped
30g peeled ginger, coarsely chopped
2 kaffir lime leaves
garlic
2 teaspoons lime juice
1 teaspoon salt
1 tablespoon grated palm sugar
2 teaspoons fermented shrimp paste
1 tablespoon palm oil
100ml tamarind water, (see note)

Method

  1. Using a large mortar and pestle or a spice grinder, grind the chilli, spring onion, galangal, ginger, lime leaves, garlic, lime juice and salt to a coarse paste. Add the sugar and shrimp paste and grind until well combined.
  2. Heat the oil in a wok over medium heat. When hot, add the paste and stir-fry for 2–3 minutes or until fragrant.
  3. Stir in the tamarind water and simmer until reduced by half. Remove from the heat and cool. Store in an airtight jar in the refrigerator for up to 7 days.

Note

  • To make tamarind water, place 50 g tamarind pulp in a heatproof bowl and pour over 150 ml of boiling water. Allow to cool, then mix together to combine well. Strain through a fine mesh sieve, extracting as much liquid as possible. Discard the solids. Makes 100 ml tamarind water.
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My
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Peter
Kuruvita
Asia
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island
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