Ingredients with Measurements:
- 10 red chilies, seeded and chopped
- 5 bird's eye chilies, chopped
- 5 shallots, chopped
- 3 cloves garlic, chopped
- 1 tsp shrimp paste
- 1 tsp tamarind paste
- 1 tsp palm sugar
- 1 tsp salt
- 1 tbsp vegetable oil
Special Equipment Needed:
- Mortar and pestle or food processor
Step-by-Step Instructions:
1. In a mortar and pestle or food processor, grind the red chilies, bird's eye chilies, shallots, and garlic into a paste.
2. Add the shrimp paste, tamarind paste, palm sugar, and salt to the paste and mix well.
3. In a pan, heat the vegetable oil over medium heat.
4. Add the paste to the pan and fry for 5-7 minutes until fragrant.
5. Remove from heat and let cool.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of sambal bajak
Nutritional information:
Calories per serving: 35
Fat: 2g
Carbohydrates: 4g
Protein: 1g
Sodium: 200mg
Substitutions for ingredients:
- Red chilies can be substituted with any other type of chili pepper.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add chopped tomatoes to the paste for a milder version.
- Add grated coconut to the paste for a creamier texture.
- Add lemongrass or galangal for a more aromatic flavor.
Tips and Tricks:
- Use gloves when handling the chilies to avoid irritation.
- Adjust the amount of chilies according to your preference for spiciness.
- Store the sambal bajak in an airtight container in the refrigerator for up to 2 weeks.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 2 weeks.
Reheating Instructions:
Reheat in a pan over low heat until warmed through.
Presentation Ideas:
Serve in a small bowl or jar with a spoon.
Garnishes:
Garnish with chopped cilantro or sliced lime.
Pairings:
Sambal bajak pairs well with grilled meats, seafood, and vegetables.
Suggested Side Dishes:
Serve with steamed rice or noodles.
Troubleshooting Advice:
- If the sambal bajak is too spicy, add more palm sugar or lime juice to balance the flavors.
- If the sambal bajak is too salty, add more tamarind paste or lime juice to balance the flavors.
Food Safety Advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling the chilies.
- Store the sambal bajak in an airtight container in the refrigerator to prevent spoilage.
Food History:
Sambal bajak is a traditional Indonesian condiment that originated in Java. It is typically made with a combination of chilies, shallots, garlic, shrimp paste, tamarind, and palm sugar.
Flavor Profiles:
Sambal bajak is spicy, sweet, and sour with a hint of umami from the shrimp paste.
Serving Suggestions:
Serve as a condiment or dipping sauce for grilled meats, seafood, and vegetables.
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Region: Indonesian