Sambal Bajak

Sambal Bajak is a delightful medley of spices, chilies, and aromatics that come together to create a harmonious explosion of taste. 

Sambal Bajak

This sambal typically incorporates a combination of red chili peppers, shallots, garlic, shrimp paste, and various spices such as coriander, cumin, and turmeric. The ingredients are ground or blended into a thick paste, resulting in a robust and aromatic condiment. 

Sambal Bajak offers a perfect balance of heat, sweetness, and tanginess. It tantalizes the palate with its complex flavors, leaving a lingering spicy sensation. Its versatility shines through as it can be used as a dipping sauce, marinade, or flavor enhancer for a wide range of dishes, including grilled meats, roasted vegetables, and even fried rice.

[] Prep Time:15 Minutes
Cook Time:10 Minutes
Suitable:LowCalorie
Category:Sides
Origin:Indonesia
Serving:1 Cup
Tags:Aromatic, Spicy, Burst
Nutrifacts:40 calories
  1 grams fat
Rating:4.2 

The distinct charm of Sambal Bajak lies in its ability to elevate any dish with its vibrant and bold taste. Whether you crave a spicy kick or want to add depth to your culinary creations, Sambal Bajak is the perfect companion to bring your taste buds to life. 

Ingredients:
  • 10-15 red chili peppers (use a combination of bird's eye chili and red jalapeno for extra heat)
  • 4 shallots
  • 3 cloves of garlic
  • 1 tablespoon shrimp paste (terasi), toasted
  • 1 teaspoon coriander seeds, toasted and ground
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon turmeric powder
  • 1 tablespoon vegetable oil
  • 1 tablespoon tamarind pulp, soaked in 2 tablespoons of warm water
  • 1 teaspoon palm sugar or brown sugar
  • 1 teaspoon salt, or to taste

Instructions:
  1. Start by preparing the chili peppers, shallots, and garlic. Slice them into smaller pieces for easier blending.
  2. In a pan, toast the shrimp paste, coriander seeds, and cumin seeds until fragrant. Remove from heat and let them cool. Once cool, grind them into a fine powder using a mortar and pestle or a spice grinder.
  3. Heat the vegetable oil in a pan over medium heat. Add the sliced chili peppers, shallots, and garlic. Sauté until they become fragrant and slightly softened, about 3-4 minutes.
  4. Add the ground shrimp paste, coriander, cumin, and turmeric powder to the pan. Stir-fry for another 2 minutes to allow the spices to release their flavors.
  5. Remove from heat and let the mixture cool for a few minutes. Transfer it to a mortar and pestle or a food processor. Add the soaked tamarind pulp (including the water), palm sugar, and salt. Grind or blend everything together until it forms a smooth yet slightly textured paste. Adjust the salt and sugar according to your taste preference.
  6. Transfer the Sambal Bajak to a clean, airtight jar or container.

Note: Sambal Bajak can be stored in the refrigerator for up to a week. The flavors will continue to develop and intensify over time.

Explosive burst of spiciness with this Sambal Bajak! The combination of fiery chili peppers, aromatic spices, and toasted shrimp paste will create a blazing sensation on your palate. Use it sparingly or adjust the quantity to your desired level of spiciness. Enjoy this condiment with grilled meats, stir-fries, or any dish that craves an extra punch of heat!


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