This recipe of Sambal Bajak is authentic and traditional, as native housewives and cooks from Surabaya locally curate it.
Things To Know About Sambal Bajak Recipe.
Sambal is arguably the most variational Indonesian traditional food in existence, with every region in Indonesia having its variant of Sambal.
Historically, the sambal was 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 —
- 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
- 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.
— Specific Atributes of This Recipe:
Cooking tip for making Sambal Bajak
When frying the ingredients, use medium heat and make sure the oil is hot enough.
What to serve with Sambal Bajak?
This sambal is best served together with warm white rice and Ayam Goreng.
Variations of Sambal Bajak
You can swap the sugar with brown sugar. You can adjust the heat by adding or reducing the number of peppers used.
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