Sambal Bajak

One of the most popular relish sold in jars and exported outside Indonesia is “Sambel Bajak”. This cooked relish goes well with any dish with rice. Most of the home in Indonesia will have this always available. It is a favorite because of it’s  mild and sweet taste. It is also efficient as storage method because it is cooked and don’t get spoiled easily in the hot weather.

Making sambel bajak is efficient because all you have to do is put all the ingredients in a blender then frying it. So, you can multitask cooking as well. Here under, I am giving you the basic recipe. To make it more milder add more white sugar with 1 small ripe tomatoes or 3 crushed candles nuts.

This will be the last relish recipe for the first batch. More assorted relish recipe will come later on.

10 red long chilies
10 dried chilies, soak in hot water
7 shallots
4 cloves garlic
1/2 tsp shrimp paste, terasi
1 tsp brown sugar
1 tsp salt
1 tsp pitted tamarind, dilute in hot water

How to prepare:

-make into a paste with blender or food processor red long chilies, dried chilies, shallots, garlic
-saute shrimp paste in generous oil until fragrant
-add the chili paste, brown sugar, salt and pitted tamarind
-mix with a wooden spoon until cooked

You can make the paste more mild by adding 1 small ripe tomato or 3 crushed candle nuts to the composition


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