How To Make BAJAK CHILI SAUCE (SAMBAL BAJAK) Easy And Simple – BAJAK CHILI SAUCE (SAMBAL BAJAK)
Recipe sambal bajak from Jawa Timur. Indonesia is known to have many culinary specialties from various regions in each province. One of the culinary present in all provinces with his trademark respectively are sambal. Sambal is processed from Chili that tastes spicy. In each area, any sambal dikreasikan and became the companion menu for certain foods. The province of East Java with sambal his Plough is the most popular. Compared with sambal chilli-more, the taste of the sauce bajak the most different. Arouse the appetite and make hooked. Although you have only just warm rice. When eaten with chili sauce is delicious, the flavor You cannot avoid. Spicy, yet refreshing.
BAJAK CHILI SAUCE
To enjoy it at the restaurant or Brasserie, sambal usually become a complement to grilled chicken and fish. A sense of spiciness will be more perfect with savory and sweet mix of chicken or fish. Maybe, you are curious how to make restaurant style sambal or fine restaurants. Here is the recipe, recipe sambal that you can make at home and adjust the spiciness to your taste. Spicy sambal recipe is guaranteed able to hijack your tongue in order to be hooked in to enjoy it.
- 8 red chilies, seeded and sliced
- 1 tsp. dried shrimp paste (terasi), toasted
- ¼ tsp. grated nutmeg
- 3 cloves garlic, peeled and sliced
- 6 shallots, peeled and sliced
- 1 tsp. salt
- 1½ tsp. chopped palm sugar
- 2 Tbs. oil
- 2 salam leaves
- 2 stalks lemongrass, bruised
- ½ inch galangal (laos), peeled and sliced
- 4 Tbs. tamarind juice
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.