Sambal Bajak According To 3
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 m. Tomato (s), fully ripe
- 30 g shrimp paste
- 30 g tamarind paste
- 3 tablespoon lime juice
- 3 lime leaves
- 4 g dill, fresh or frozen
- 4 g beef broth, rained
- 50 g orane juice
- 2 tablespoon oyster sauce
- 2 tablespoon fish sauce
- 6 tablespoon oil for frying
- 8 small onion (s), red
- 6 hot peppers, red, mild
- 10 chilli pepper (s), red, long, thin, curly
- 20 small chilli pepper (s), red
- 3 sticks lemongrass
- 2 tablespoon celery greens, fresh
- 6 large garlic clove (s)
- 4 cm ginger, fresher
- 6 nuts (kemiri nuts)
- 3 tablespoon, leveled sugar
- honey
- sugar
- salt
- 2 tablespoon oil for frying
Print Recipe
Pin Recipe Instructions
- Halve the tomatoes, remove the green stem and quarter the halves. Put the tomato pieces in a blender and puree until tomato juice. Add the ingredients from the shrimp paste to the fish sauce one after the other and puree for another 20 seconds.
- Quarter or eighth of the ingredients, from the small red onions to the kemiri nuts. Heat a pan with the 6 tablespoons of oil and roast the finely chopped ingredients until the onions begin to turn brown.
- Add the roasted ingredients in small portions to the liquid in the blender on the lowest setting and puree until the mixture is homogeneous, but small pieces are still visible. Add the sugar, mix briefly and season the mixture with honey and salt.
- Heat the pan with which you previously roasted the spice ingredients, add 2 tablespoons of oil and then the sambal. With low heat (the sambal should not boil) and constant stirring, you can thicken it until it has a creamy consistency.
- It can be kept in airtight foil in the refrigerator for 4 - 6 days. Approx. 4 - 6 weeks in a screw-top jar with a 5 ml layer of top oil. It is easy to freeze in portions in an ice cube tray. You count 1/2 sambal ice cubes per person.
- Note: This very spicy pirate sambal is an excellent accompaniment to peanut sambal. When trying, the sweet taste comes first, then the tamarind and the shrimp paste and only now does it get spicy. The other way around - first the spiciness, which then covers up any taste, would not be so great.
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