Sambal Bajak Recipe - Cooking Index
Sambal Bajak Recipe - Cooking Index
| 200 | Fresh red hot chilies - chopped coarsely | |
| 1 | Onion (large) | |
| 6 | Garlic | |
| 8 | Kemiri nuts - chopped fine | |
| 50 | Peanut oil | |
| 3 | Laos powder | |
| 15 | Trasi - (dried shrimp paste) | |
| 5 | Salt | |
| 75 | Tamarind liquid | |
| 20 | Sugar |
1. Chop the chilies, onion, and garlic in a food processor.
2. In a small frypan, saute this mixture in oil until well cooked. Do not brown.
3. Add the kemiri nuts, laos, trasi, and salt. Stir and mash until it is well blended.
4. Add the tamarind liquid and sugar; simmer until the oil separates out.
5. Cool, and serve cold.
Author's Notes: Indonesia is not known to have nuclear weapon capability, but visitors to Djakarta often suspect that if enough Sambal Bajak is put into an artillery shell it will have the same general effect. Indonesian hosts normally warn Westerners that this is ``an acquired taste.''
Laos is a form of ginger. Other names for it are galangal, Java root, galingale, or lengkuas. If you can't find it, use of powdered ginger mixed with of powdered cinnamon. Trasi is shrimp paste; it can be left out. Tamarind liquid is made by soaking dried tamarind pulp in hot water for 1 hour and then straining. To make of tamarind liquid, use of pulp and of hot water.
Source:
Brian Reid DEC Western Research Laboratory, Palo Alto, CA
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