Sambal Bajak - Eastern Java Style

Notes, Tips & Tricks Attention: HOT & SPICY!! This relish is made for Chilli Fans who are keen of Indonesian Sambal & Relish. This is an easy-made sambal, doesn't require long list of ingredients, just chopped, blend & stir-fry & sambal is ready to serve ;-) Tipp: Add the dried shrimp paste just at the end of cooking process, after adding hot water if the smell is a big issue in your neighbourhood ;-). Don't worry it still taste delicious !! Ingredients Ingredients : 10 large red chillies,, de-seeded, chopped 5 small red chillies / bird chillies (if like spicy) 8 shalllots, chopped 3 cloves garlic, chopped 3 candlenuts, roughly chopped or crashed 1 tbsp dried shrimp paste/terasi 1 tbsp or to taste sugar/palm sugar 1 tsp salt (or to taste) 100 ml hot water 5 tbsp oil Step-by-Step Instructions: 1 Prepare all the sambal ingredients, cut in smaller pieces if necesary to help the grinding proces. 2 Put chilies, shallot, garlic, dried shrimp paste in a blender or food processor & blend into smooth paste. (If necessery add a little bit oil to help the blending process). 3a Heat 5 tbsp oil in a wok or saucepan. (Don't add oil if already added in a blender). Add blended sambal & stir-fry over medium-high heat for 10 minutes until fragrant. Stir frequently. 3b 4 Add 100 ml hot water, stir to mix. Simmer over low heat for 10 minutes until sambal becomes thick & oil begins to appear on the surface. Stir occasionally. 5 Adjust the seasoning, ass salt & sugar to taste. Stir to mix & remove from heat. (Note: When it's cool, store sambal bajak in an airtight jar & keep in a fridge. Sambal will stay good for 2 weeks).

Good

% Daily Values based on a 2,000 calorie diet