Sambal Bajak (Indonesian Style Red Chili Sauce)

It’s my last post of the year so I decided to ‘spice it up’ and share this Sambal Bajak recipe with everyone. Sambal Bajak is an Indonesian-style red chili sauce that originated in Java island. There are many variations to this type of chili sauce. However, all ‘types’ of Sambal Bajak use red chilies that are roughly chopped and cooked in oil added with sugar and other spices.

For a spicy lover like me, Sambal Bajak is one of my beloved condiments as it has many different flavors going on in one dip. It is spicy and savory, yet sweet at the same time with a hint of tanginess. Sambal Bajak can be paired with many different food items – rice, fish, chicken and even cucumber, you got the idea. Ah, this Sambal Bajak also tastes great with Nasi uduk.

Also, when you make a huge batch of Sambal Bajak, it can be stored in an air-tight container in a fridge for up to two weeks. It can be put in a freezer for it to last up to 3 months or so. Anyhow, I hope you will get to try this recipe. Wish you all a great start of the year – Stay safe and healthy, everyone! Let’s get cooking 🙂

Tools I used:

• Nonstick skillet – Easy to clean, heat-up evenly, and, the best part, it is non-stick. Great tool to have for stir-frying, making omelet, and much more.
• Blender – A great kitchen gadget to have if you like to make smoothies or puree any kind of sauce before cooking.

Tip: You can reduce down the heat of this sambal by adding more sugar. It’s much better to use coconut palm sugar than brown sugar as it has a very distinct sweetness to it.

Ingredient:

• 2 oz (about 15-20) red Thai chili
• 4 tomatoes – cleaned and cut into 4 or 6 pieces
• 1 garlic bulb – smashed and peeled
• 2 medium shallots – peeled and cut roughly into small pieces
• 1 tablespoon roasted shrimp paste (belacan)
• 50 gr coconut palm sugar (or 4 tablespoons brown sugar)
• 1 tablespoon tamarind paste
• 2 tablespoons olive oil
• Salt and pepper

Direction:

• In a skillet, pre-heat the olive oil under medium heat.
• Once heated, add red Thai chili, tomatoes, peeled garlic, shallots, and roasted shrimp paste. Cook for about 5 minutes or until the tomatoes are soft.
• Then, transfer it to a blender. Pulse it until all are chopped into small pieces (see the pictures for the texture).
• Afterwards, transfer it back to the skillet. Turn on the heat back to low heat.
• Add coconut palm sugar, tamarind paste, salt and pepper.
• Keep cooking until most of the water has been evaporated and the oil from the chili is out. It will roughly be about 30 or more. Stir occasionally while cooking. Note that: Water will be out from the tomatoes at first, then slowly it will reduce down as the water will eventually evaporated because of the heat.
• Adjust the seasoning to your liking before turning off the heat – add sugar if it’s too spicy, add salt if you want it to be on a saltier side, add water if it’s too salty, and so on.
• Turn off the heat and transfer the red chili sauce to a air-tight jar or container to store. Enjoy!