Sambal Bajak – Eastern Java Style

Name: Sambal Bajak - Eastern Java Style
Ingredients: 10 pc large red chillies, de-seeded, chopped; 5 pc small red chillies / bird chillies (if you like it spicy); 8 pc shallots, chopped; 3 gloves garlic, chopped; 3 pc candlenuts, roughly chopped or crashed; 1 tbsp dried shrimp paste/terasi; 1 tbsp sugar/palm sugar; 1 tsp salt or to taste; 100 ml hot water; 5 tbsp oil

Origin: East Java

Ingredients

10 pc large red chillies, de-seeded, chopped
5 pc small red chillies / bird chillies (if you like it spicy)
8 pc shallots, chopped
3 gloves garlic, chopped
3 pc candlenuts, roughly chopped or crashed
1 tbsp dried shrimp paste/terasi
1 tbsp sugar/palm sugar
1 tsp salt or to taste
100 ml hot water
5 tbsp oil

Sambal Bajak – Eastern Java Style

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 !!

Instructions

Prepare all the sambal ingredients, cut in smaller pieces if necesary to help the grinding proces.
Put chillies, 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).
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.
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.
Adjust the seasoning, add 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).