Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
10 Red chillis
1 sl Terasi
10 Shallots
5 Cloves garlic
3 Kemiri (candlenuts)
3 tb Vegetable oil
Salt
1 ts Brown sugar
1 c Thick santen (coconut milk)

This is a hot relish, and to make it all the ingredients have to be
pounded together. If you do this in a mortar, try to keep the mixture
off your fingers as much as possible if you have sensitive skin; it
is not only your tongue that can feel the effects of a strong chilli.
Sambal Bajak will keep for a long time in an air tight jar, and lose
none of its fierceness.

Take the first five ingredients above-that is, the chillis, terasi,
shallots, garlic, and kemiri-and pound them all together into a fine
paste. Alternatively, mince them first as fine as you can and then
put them in a liquidizer. Saute them in the vegetable oil for a few
minutes, then add the salt, sugar and santen. Simmer gently for 20
minutes, and finish by cooking on a high flame, stirring
continuously, for 1 minute.

Let the sambal cool before you store it. It can be served hot or
cold, and can be reheated many times without impairing the flavour.
If you have used a mincer and liquidizer during the preparation, wash
them several times in hot water and with plenty of detergent before
you use them for anything else.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0-907325-29-7.

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