Sambal Bajak – Eastern Java Style

Origin: East Java


  • 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 !!


  • 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).
Keyword hot and spicy, Indonesian, sambal bajak

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