Things To Know About Sambal Bajak Recipe.
Indonesians are quite popular worldwide for their spicy cuisine, one type of condiment, in particular, stands out from the others. Sambal is a type of Indonesian chili sauce, usually consisting of chili peppers (Cabai Rawit/Bird’s eye chili pepper), oils, and other regional ingredients. Sambal is arguably the most variational Indonesian traditional food in existence, with every region in Indonesia having its own variant of Sambal.
Historically, sambal is invented during the colonization of Indonesia, during which, the sambal was not as popular as it is today. The exact origin of sambal is unknown, but it was due to the Portuguese and Dutch bringing the plant to Indonesia (Dutch East Indies back then), that sambal really started to grow and spread throughout the country.
Leaning towards the sweeter side of the sambal spectrum, sambal bajak is the perfect pair for the Indonesian Ayam Goreng or fried chicken. Sambal bajak gives a refreshing flavor due to the use of galangal and lime juice, this pairs perfectly with the heat from the peppers and the savoriness of the tomato and fermented shrimp paste. This sambal is the local variant of the city of Surabaya, East Java. Next time you’re cooking up a mean fried chicken, try pairing it with this sambal, you won’t regret it!
Authentic Recipe of Sambal Bajak. Delicious Indonesian Traditional Bajak Chili Sauce from Surabaya.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 10 Piece Red Bird’s Eye Chili Pepper
- 5 Piece Red Curly Chili Pepper
- 5 Piece Shallot Onion
- 2 Cloves Garlic
- ½ Teaspoon Roasted Fermented Shrimp Paste – Terasi Bakar Variety Indonesian Fermented Shrimp Paste
- 1 Thump Fresh Galangal – Kencur – Aromatic Ginger – Kaempferia Galanga – Sand Ginger – Cutcherry – Resurrection Lily
- 2 Piece Bay Leaf
- 1 Piece Tomato Small
- 1 Teaspoon Salt
- 2 Teaspoon White Sugar – Regular Sugar – Granulated Sugar
- 1 Piece Key Lime – West Indian Lime – Bartender's Lime – Omani Lime – Mexican Lime
- 200 mL (6.76 floz) Vegetable Oil
Instructions
- Into a frying pan, heat up the cooking oil.
- While waiting for the oil to come up to temperature, prepare the ingredients.
- Remove the stem of the chili peppers.
- Roughly chop the shallots and garlic.
- Dice the tomatoes.
- Into the frying pan, add and fry all the ingredients until fragrant and wilted, remove and add into a stone mortar.
- On the mortar and pestle, grind the ingredients with a few tablespoons of the frying oil, add the galangal and fermented shrimp paste and grind well.
- Heat the frying pan back to temperature and fry the paste for the second time.
- This time, season it with salt and sugar.
- Also add the bay leaves, cook until the paste is soft and very fragrant.
- Turn of the heat and The dish is ready to be served.
NOTES
— Specific Atributes of This Recipe:
Nutrition
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
AR000568