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."


(makes 1 cup)


  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.


Laos is a form of ginger. Other names for it are galangal, Java root, galingale, or lengkuas. If you can't find it, use 1 tsp of powdered ginger mixed with 1/4 tsp 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 5 Tbsp of tamarind liquid, use 1/4 cup of pulp and 1/2 cup of hot water.


Difficulty: easy if you have the ingredients.
Time: 30 minutes.
Precision: approximate measurement OK.


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)
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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Organization: DEC Western Research Laboratory
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