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)

Procedure

  1. Chop the chilies, onion, and garlic in a food processor.
  2. In a small frypan, sautae this mixture in oil until well cooked. Do not brown.
  3. Add the kemiri nuts, laos, trasi, and salt. Stir and mash until it is well blended.
  4. Add the tamarind liquid and sugar; simmer until the oil separates out.
  5. 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

Original header

Path: decwrl!recipes
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
Sender: recipes@decwrl.DEC.COM
Organization: DEC Western Research Laboratory
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Approved: reid@decwrl.UUCP


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