Prep 30 mins
Cook 20 mins
This Indonesian Sambal Bajak is very addictive. In an airtight bottle it keeps for weeks (ha ha) in the fridge. I love it on rice, steaks but best on crackers with a good sharp cheddar. I've tried commercial brands but nothing beats this hot, savoury, nutty home made sambal. A note about the trasi (blachan) - only buy a small amount, it lasts forever and is used only in small amounts.....but it stinks, I keep mine in a ziplock bag in the freezer.
- 6 large fresh red chilies, roughly chopped
- 1 large onion, roughly chopped
- 6 garlic cloves
- 8 -10 brazil nuts or 8 -10 macadamia nuts, finely grated
- 3 tablespoons peanut oil
- 1⁄2 teaspoon Laos powder (galangal)
- 1 tablespoon dried shrimp paste (trasi)
- 1 teaspoon salt
- 5 tablespoons tamarind juice
- 2 tablespoons palm sugar (brown sugar)
- Put chillies, onion and garlic in blender and blend to a pulp.
- Heat the oil in a small frying pan or saucepan and fry the blended mixture over low heat, stirring, for 5 mins or until well cooked but not brown.
- Add nuts, laos, trasi and salt.
- Crush the trasi against the side of the pan and fry, stirring, until mixture is well blended.
- Add tamarind liquid and sugar, stir and simmer until well fried and reddish-brown and the oil separates from the mixture.
- Cool and bottle.