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.” Yield Makes 1 cup. Ingredients 1/2 lb fresh red hot chilies, coarsely chopped, 200 g 1 large onion 6 cloves garlic 8 kemiri nuts, finely chopped 3 Tbsp peanut oil, 50 ml 1/2 tsp laos powder, 3 ml 1 Tbsp trasi, 15 ml Dried shrimp paste. 1 tsp salt, 5 ml 5 Tbsp tamarind liquid, 75 ml 2 Tbsp sugar, 20 g Method Chop the chilies, onion, and garlic in a food processor. Heat the peanut oil in a small frying pan. Sauté the chili, onion, and garlic mixture until well cooked. Do not allow the mixture to brown. Add the kemiri nuts, laos, trasi, and salt. Stir and mash until the mixture is well blended. Add the tamarind liquid and sugar. Simmer until the oil separates out from the mixture. Allow to cool. Serve cold. Notes Laos is a form of ginger. Other names given in the source are galangal, Java root, galingale, and lengkuas. If laos cannot be found, use 1 tsp powdered ginger mixed with 1/4 tsp powdered cinnamon. Trasi is dried shrimp paste. The source notes that it may be omitted. Tamarind liquid is made by soaking dried tamarind pulp in hot water for 1 hour and then straining it. To make the 5 Tbsp, 75 ml, of tamarind liquid required for this recipe, use: 1/4 cup tamarind pulp, 60 ml 1/2 cup hot water, 100 ml Verified Recipe Note: The original ingredient markup uses “(12” for 1/2 and “(14” for 1/4. These have been converted here for readability. Verified Recipe Note: The mixture is cooked only until well done and should not be browned. The final simmer continues until the oil visibly separates from the sambal. 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](mailto:reid@decwrl.DEC.COM) decwrl!reid Origin Note This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project’s structured recipe markup, where SAMBAL-BAJAK was the recipe key and A marked it as an appetizer or accompaniment. The preserved entry lists the recipe as last modified on 8 Mar 1986 and posted to mod.recipes on 10 Oct 1986. It was contributed by Brian Reid of DEC Western Research Laboratory in Palo Alto, California. The recipe presents a cooked Indonesian sambal made from fresh red chilies, onion, garlic, kemiri nuts, galangal, shrimp paste, tamarind, sugar, and peanut oil. Unlike a raw sambal, this version is fried and simmered until the oil separates, then cooled and served cold. Original Header Code: Path: decwrl!recipes From: reid@decwrl (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Indonesian fried chili-pepper relish Message-ID: [5859@decwrl.DEC.COM](mailto:5859@decwrl.DEC.COM) Date: 10 Oct 86 07:33:33 GMT Sender: [recipes@decwrl.DEC.COM](mailto:recipes@decwrl.DEC.COM) Organization: DEC Western Research Laboratory Lines: 68 Approved: [reid@decwrl.UUCP](mailto:reid@decwrl.UUCP) submitted by /u/JLAFORUMSDOTCOM [link] [comments]
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