Sambal Bajak (Chilli Paste)

Sambal Bajak (Chilli Paste)

This is a classic Indonesian chilli paste that has a wide range of purposes. It is a popular base for noodle dishes(mee goreng) or rice dishes(nasi goreng) but can also be used as a marinade or just as a condiment.

A number of the ingredients may be hard to find but I would suggest searching your local Asian foods purveyor first, big box grocery stores will be pointless and besides, shop with local merchants cause #fuckcorporations. If you can’t find candlenut then it is fair to substitute with macadamias.

#proofofwork: 15 minutes preparation 45 minutes cooking

Yield: 400g



Ingredients:

60 g belachan (shrimp paste)
30 long red chillis chopped

12 candlenuts

2 tablespoons fresh chopped garlic

2 tablespoons fresh chopped ginger

20 red shallots, sliced

10 kaffir lime leaves, julienne

100 ml canola oil

60 ml tamarind paste

500 ml coconut milk

60g palm sugar

Method:



Wrap the belachan in foil and dry roast in a 160C (320F) oven until fragrant. This is shrimp paste so it will get a bit smelly!

Place chilli, candlenuts, ginger, garlic, shallots, lime leaves, and oil in food processor and blend to smooth paste.

Cook paste in a heavy based pot, over gentle heat 10-15 minutes or until soft. Add the remaining ingredients, bring to boil then simmer for 30 minutes until a thick paste has formed and a layer of oil is still evident.

This mix will need to be stirred regularly to prevent it sticking(burning) to the bottom of your pan. When finished there will be a layer of oil on the top, stir the oil into sambal and remove from heat.

Cool and store, refrigerated in sterile container for up to 2 months

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