Learn to make Sambal Badjak, the sambal I put on the table, rather than cook with, Sambal Badjak (Pirate’s Sambal). It has many ingredients and is cooked, then jarred, so it can keep for a long time.
Sambal Badjak
Learn to make Sambal Badjak, the sambal I put on the table, rather than cook with, Sambal Badjak (Pirate's Sambal). It has many ingredients and is cooked, then jarred, so it can keep for a long time.
Ingredients
Equipment
Method
Prepare the ingredients
- Cut the stems and shoulders off the chilies, and roughly chop them.
- Chop the macadamia nuts
- Peel and smash the garlic
- Roughly chop the shallots.
- BRuise your lemongrass, and tie it into a knot.
- Zest your lemons, until you have 3tsp. (1½ lemons for me)
- Peel, and smash your galangal slices.
Making the Badjak
- In a food processor, puree the shallots, garlic, chili peppers, macadamia nuts, lemon zest, and palm sugar, until it's a nice paste. Transfer to a bowl, and mix the salt through.
- Put the oil in a large saucepan, and add the galangal, bay leaves, and lemongrass.Heat it up over medium heat for 10 minutes, stirring frequently to make sure nothing sticks to the bottom and burns
- Add the chili pepper mixture. Make sure your fan is on, and a window is open.
- Stirring constantly, keep cooking this until the shallot flavor mellows out, and the sambal turns a deep red.
- Remove the lemon grass. Leave the other big pieces in, it will add flavor while jarred.
- While it's still hot, add to sterilized Ball Jar, and close it with the sealing lid. Let it cool for a bit, then transfer to the fridge.
