Classic flavours from the Indonesian Archipelago
Sambal Bajak is a volcano of a condiment, it’s the tomato ketchup of Bali.
Made using tomatoes and shrimp paste along with sugar, salt and chili this simple recipe will conjure up a taste sensation that satisfies and stimulates the taste buds.
- 80 gr garlic, peeled
- 150 gr shallots
- 15 gr small red chillies
- 250 gr tomatoes
- 500 gr large red chillies, deseeded
- 40 gr dried shrimp paste
- 40 gr sugar
- 150 ml oil
- 1 pinch salt
Roughly chop all the garlic, chillies, shallots and tomatoes to a similar size.
Cook slowly for 30 minutes in the oil, then remove from the heat and allow to cool.
Pound the ingredients to a smooth consistency, whilst still retaining some texture.
Season with dried shrimp paste, salt and sugar.