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-> [Asian, Condiments, Hot & Spicy] -> [Mixed spice relish - sambal bajak Recipe] |
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Mixed spice relish - sambal bajak
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| Artist: |
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| Categories: |
Asian, Condiments, Hot & Spicy |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 10
| | Red chillis | | 1
| slice | Terasi | | 10
| | Shallots | | 5
| | Cloves garlic | | 3
| | Kemiri (candlenuts) | | 3
| tbsp | Vegetable oil | | | Salt | | 1
| tsp | Brown sugar | | 1
| cup | Thick santen (coconut milk) |
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Procedures:
| 1 | This is a hot relish, and to make it all the ingredients have to be pounded together. | | 2 | 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. | | 3 | Sambal bajak will keep for a long time in an air tight jar, and lose none of its fierceness. | | 4 | Take the first five ingredients above-that is, the chillis, terasi, shallots, garlic, and kemiri-and pound them all together into a fine paste. | | 5 | Alternatively, mince them first as fine as you can and then put them in a liquidizer. | | 6 | Saute them in the vegetable oil for a few minutes, then add the salt, sugar and santen. | | 7 | Simmer gently for 20 minutes, and finish by cooking on a high flame, stirring continuously, for 1 minute. | | 8 | Let the sambal cool before you store it. | | 9 | It can be served hot or cold, and can be reheated many times without impairing the flavour. | | 10 | 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 |
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