SAMBAL BAJAK
Fried chili-pepper sambal relish
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."
Ingredients
(makes 1 cup)
- 200 g fresh red hot chilies,
chopped coarsely
- 1 large onion
- 6 cloves garlic
- 8 kemiri nuts,
chopped fine
- 50 ml peanut oil
- 3 ml laos powder
- 15 ml trasi
(dried shrimp paste)
- 5 ml salt
- 75 ml tamarind liquid
- 20 g sugar
Procedure
-
Chop the chilies, onion, and garlic in a food processor.
-
In a small frypan, sautae this mixture in oil until well cooked.
Do not brown.
-
Add the kemiri nuts, laos, trasi, and salt. Stir and mash until it is well
blended.
-
Add the tamarind liquid and sugar; simmer until the oil separates out.
-
Cool, and serve cold.
Notes
Laos is a form of ginger. Other names for it are galangal, Java root,
galingale, or lengkuas. If you can't find it, use
5 ml
of powdered ginger mixed with
1 ml
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
75 ml
of tamarind liquid, use
60 ml
of pulp and
100 ml
of hot water.
Rating
Difficulty:
easy if you have the ingredients.
Time:
30 minutes.
Precision:
approximate measurement OK.
Contributor
Brian Reid
DEC Western Research Laboratory, Palo Alto, CA
reid@decwrl.DEC.COM -or- decwrl!reid
Recipe last modified: 8 Mar 86
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From: reid@decwrl (Brian Reid)
Newsgroups: mod.recipes
Subject: RECIPE: Indonesian fried chili-pepper relish
Message-ID: <5859@decwrl.DEC.COM>
Date: 10 Oct 86 07:33:33 GMT
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