Indonesian Sambal Recipes to Spice You Up (Part 2: Sambal Bajak)

Sambal Bajak

Also known as sambal Banten (a region in West Java, Indonesia), sambal bajak is another chili relish that you can find everywhere in Indonesia. Basically, a sambal bajak is made using multiple chilies (red Thai chilies, green Thai chilies, and red cayenne peppers). Here's the recipe just for you:
  • 6 tablespoons oil
  • 3 kaffir lime leaves, thinly sliced
Grind the following into a coarse paste:
  • 100 gram red cayenne pepper (cabe keriting merah)
  • 20 red Thai chilies (cabe rawit merah)
  • 10 green Thai chilies (cabe rawit hijau)
  • 8 shallots
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon toasted shrimp paste (terasi)

  1. Heat oil in a frying pan, then cook the chili paste until fragrant and turns into a darker shade.
  2. Add the sliced kaffir lime leaves and stir until you can smell citrus aroma and the leaves look wilted.
  3. Turn off heat, let cool, store the chili relish in a glass jar. This can be kept for up to 1 month in a fridge.

Cooking Tips:
  1. If sambal is not to be consumed directly, transfer it to a jar and store in the fridge. Always return to room temperature prior consumption.
  2. You may remove the chili seeds to reduce the spiciness level. You are free to keep the seeds for a super spicy sambal.
  3. For better taste, instead of grinding the ingredients in a food processor, try to grind it in a stone pestle and mortar as most Indonesian do.

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