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.

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AuthorToine
RatingDifficultyBeginner
Prep Time10 minsCook Time30 minsTotal Time40 mins
CategoryCuisineCooking MethodTags, ,
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Yields72 Servings
Sambal Badjak
 325 g Red Chili Peppers (I use finger hot red peppers, but you can use cayenne peppers)325g ≈ 11½oz of chilies
 5 Shallots
 5 Garlic cloves
 2 Bay leaves
 1 Stalk of lemon grass
 3 tsp Lemon zest
 10 Macadamia Nuts
 3 Slices of galangal
 15 g Gula Djawa (Palm Sugar). You can use light-brown sugar also.15g ≈ 1 Rounded Tbsp of sugar
 8 g Salt8g ≈ 2 scant tsp of salt
 75 ml Oil75ml ≈ ⅓ cup of oil
Equipment
Nutrition Facts

Serving Size Teaspoon

Servings 72


Amount Per Serving
Calories 10
% Daily Value *
Total Fat 1g2%
Saturated Fat .1g1%
Sodium 63mg3%
Potassium 10mg1%
Total Carbohydrate .4g1%
Sugars .2g
Protein 0g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.

Prepare the ingredients
1

Cut the stems and shoulders off the chilies, and roughly chop them.

2

Chop the macadamia nuts

3

Peel and smash the garlic

4

Roughly chop the shallots.

5

BRuise your lemongrass, and tie it into a knot.

6

Zest your lemons, until you have 3tsp. (1½ lemons for me)

7

Peel, and smash your galangal slices.

Making the Badjak
8

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.

9

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

10

Add the chili pepper mixture. Make sure your fan is on, and a window is open.

11

Stirring constantly, keep cooking this until the shallot flavor mellows out, and the sambal turns a deep red.

12

Remove the lemon grass. Leave the other big pieces in, it will add flavor while jarred.

13

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.

Eet Smakelijk!

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Ingredients

Sambal Badjak
 325 g Red Chili Peppers (I use finger hot red peppers, but you can use cayenne peppers)325g ≈ 11½oz of chilies
 5 Shallots
 5 Garlic cloves
 2 Bay leaves
 1 Stalk of lemon grass
 3 tsp Lemon zest
 10 Macadamia Nuts
 3 Slices of galangal
 15 g Gula Djawa (Palm Sugar). You can use light-brown sugar also.15g ≈ 1 Rounded Tbsp of sugar
 8 g Salt8g ≈ 2 scant tsp of salt
 75 ml Oil75ml ≈ ⅓ cup of oil
Equipment

Directions

Prepare the ingredients
1

Cut the stems and shoulders off the chilies, and roughly chop them.

2

Chop the macadamia nuts

3

Peel and smash the garlic

4

Roughly chop the shallots.

5

BRuise your lemongrass, and tie it into a knot.

6

Zest your lemons, until you have 3tsp. (1½ lemons for me)

7

Peel, and smash your galangal slices.

Making the Badjak
8

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.

9

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

10

Add the chili pepper mixture. Make sure your fan is on, and a window is open.

11

Stirring constantly, keep cooking this until the shallot flavor mellows out, and the sambal turns a deep red.

12

Remove the lemon grass. Leave the other big pieces in, it will add flavor while jarred.

13

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.

Sambal Badjak

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