Sambal Bajak

Sambal Bajak

Sambal Bajak

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.

Will Meyrick

portion

minutes

Summary

Ingredients

  • 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

 

Method

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.

Sambal Hijau

Sambal Hijau

Sambal Hijau

Indonesian green chili “salsa”

A taste of West Sumatra

Limes, lemons and bright green chilies give this wonderfully spicy dish its name.

The secret ingredient though is the dried fish, just jumping the flavour up a level into that exquisite sharp, salty, citrusy tang.

We serve this with our Balinese Bebek Goreng (Balinese Crispy Duck – Check my recipe here) at our restaurant Hujan Locale in Ubud.

Will Meyrick

portion

minutes

Summary

Ingredients

  • 500 gr big green chilli
  • 100gr shallot
  • 80gr garlic
  • 20gr dried fish
  • 5 lime leaf
  • 3 lemo juice (or lime)
  • salt to taste

 

Method

Deseed the big green chilli, keep the seed aside. Cut each shallot and garlic into 2 pieces – mix half amount with green chilli and mix other half with green chilli’s seeds and lime leaves. Sautee each mix separately until soft, lift and allow to cool in a separate bowl.

Roughly pound the green chilli mix, set aside.
Finely blend the green chilli seeds mix, set aside.
Finely pound the dried fish, set aside.

Mix all in the bowl, seasoning with lemo juice and salt.