Weeknight
Sambal bajak
Indonesia's dark, oily, deeply cooked chilli relish — sweeter and smokier than a fresh sambal, and it keeps.
My favourite hot relish. It keeps for a good while, so it goes on just about everything — and personally, I do.
Method
- 01
Drain the soaked chillies and blitz with the fresh chillies, shallots, garlic, belacan and candlenuts to a coarse-smooth paste.
- 02
Heat the oil in a wok over medium-low and add the paste with the lime leaves.
- 03
Fry slowly for 25–30 minutes, stirring often. It will go from bright red to deep brick, and the oil will separate and pool around the edges.
- 04
Stir in the tamarind, palm sugar and salt and cook a further 5 minutes until jammy and glossy.
- 05
Cool completely, then pack into a sterilised jar with a layer of the oil on top. Refrigerated, it keeps a month.
Keep cooking
