Sambal Badjak

Sambal Badjak Recipe - Spicy Indonesian Condiment

Region / culture: Indonesia | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Sambal Badjak is a spicy Indonesian condiment made from a mixture of fresh chilies, garlic, onions, and various spices. It is a versatile sauce that can be used as a dip, marinade, or topping for a variety of dishes.

History

Sambal Badjak has its origins in Indonesian cuisine, where it is commonly served alongside rice dishes, grilled meats, and seafood. The word "sambal" refers to a spicy sauce or condiment, while "badjak" means fried in Indonesian. This flavorful condiment has become popular in many other Southeast Asian countries as well.

Ingredients

500 g fresh peppers (Lombok) (I used 400 g tabasco and 100 g Thai)
2 cloves of garlic, minced
2 medium onions, minced
1 full teaspoon Laos powder
3 salam leaves (Indonesian bay leaf), up to 4
1 Serehroot (lemon grass), in 3-4 pieces
salt, lemon juice, and sugar to taste

How to prepare

Wash the peppers and place them in a food processor or meat mincer to create a paste. Heat 4-5 tbsp of peanut oil in a frying pan and add the minced onions and garlic. Cook until lightly colored, then add the pepper paste and the remaining spices. Additionally, add 3 tbsp of lemon juice and approximately 2 full tablespoons of cane sugar.
Continue cooking by stirring frequently until it is done, which should take around 10 more minutes. Be cautious to prevent burning and add some water if desired. Ensure proper ventilation. Remember to remove the salam leaves and sereh parts before serving.

Variations

Add shrimp paste for a more complex flavor.
Use different types of chilies for varying levels of heat.
Add tomatoes or tamarind for a tangy twist.

Cooking Tips & Tricks

Be sure to wear gloves when handling hot peppers to avoid irritation to your skin.

- Adjust the amount of sugar to suit your taste preferences.

- Store Sambal Badjak in an airtight container in the refrigerator for up to two weeks.

Serving Suggestions

Serve Sambal Badjak with grilled meats, seafood, rice dishes, or as a dipping sauce for spring rolls.

Cooking Techniques

Use a food processor or meat mincer to create a smooth paste.

- Cook the onions and garlic until lightly colored for added flavor.

- Stir frequently to prevent burning.

Ingredient Substitutions

Use dried chilies if fresh ones are not available.

- Substitute shallots for onions.

- Use ground ginger instead of Laos powder.

Make Ahead Tips

Sambal Badjak can be made ahead of time and stored in the refrigerator for up to two weeks.

Presentation Ideas

Serve Sambal Badjak in a small bowl with a garnish of fresh cilantro or sliced chilies.

Pairing Recommendations

Sambal Badjak pairs well with grilled chicken, shrimp, or tofu. It also complements rice dishes and noodle soups.

Storage and Reheating Instructions

Store Sambal Badjak in an airtight container in the refrigerator for up to two weeks. Reheat in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Each serving of Sambal Badjak contains approximately 100 calories.

Carbohydrates

Each serving of Sambal Badjak contains approximately 5 grams of carbohydrates.

Fats

Each serving of Sambal Badjak contains approximately 10 grams of fats.

Proteins

Each serving of Sambal Badjak contains approximately 2 grams of proteins.

Vitamins and minerals

Sambal Badjak is a good source of Vitamin C and Vitamin A.

Alergens

Sambal Badjak may contain traces of peanuts and soy.

Summary

Sambal Badjak is a flavorful condiment that is low in carbohydrates and high in healthy fats. It is a good source of vitamins and minerals, making it a nutritious addition to your meals.

Summary

Sambal Badjak is a spicy Indonesian condiment made from fresh chilies, garlic, onions, and spices. It is a versatile sauce that can be used as a dip, marinade, or topping for a variety of dishes. Enjoy this flavorful condiment with your favorite meals!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Sambal Badjak. It was a hot summer day, and I was visiting my friend Maria who had just returned from a trip to Indonesia. She had brought back a cookbook filled with exotic recipes from her travels, and as she flipped through the pages, my eyes landed on the vibrant red paste that was Sambal Badjak.

Maria explained that Sambal Badjak was a popular Indonesian condiment made with chili peppers, shallots, garlic, tamarind, and palm sugar. It was used to add a spicy kick to dishes like fried rice, noodles, and grilled meats. I was intrigued by the complex flavors and the fiery heat of the sambal, and I knew I had to learn how to make it.

Maria graciously shared the recipe with me, and I set out to gather the ingredients. I visited the local Asian market to find fresh chili peppers, shallots, garlic, and palm sugar. I also found tamarind paste, which added a tangy sweetness to the sambal. As I gathered the ingredients, I could already imagine the rich, spicy aroma that would fill my kitchen as I cooked.

Back at home, I began the process of making Sambal Badjak. I started by toasting the dried chili peppers in a dry skillet until they were fragrant and slightly charred. The heat released from the peppers made my eyes water, but I persevered, knowing that the intense flavor would be worth it.

Next, I chopped the shallots and garlic finely, then sautéed them in a bit of oil until they were golden brown and caramelized. The aroma of the caramelized onions reminded me of the bustling street markets in Indonesia, where vendors cooked up delicious dishes that filled the air with mouthwatering scents.

I added the toasted chili peppers to the pan, along with the tamarind paste and palm sugar. As the mixture simmered, I could see the deep red color of the sambal developing, and I knew that the flavors were melding together to create a harmonious balance of sweet, sour, and spicy.

After letting the sambal cool for a bit, I transferred it to a blender and pureed it until it was smooth and velvety. The texture was thick and luscious, with bits of chili pepper and shallot adding a satisfying crunch.

I tasted a spoonful of the sambal and was blown away by the intense flavor. The heat from the chili peppers lingered on my tongue, while the sweetness of the palm sugar and the tanginess of the tamarind danced on my palate. It was a symphony of flavors that transported me back to the exotic streets of Indonesia.

I shared the sambal with my family, and they were equally impressed by the bold and vibrant taste. They loved how it added a fiery kick to their favorite dishes, and soon, Sambal Badjak became a staple in our household.

Over the years, I have made Sambal Badjak countless times, each batch slightly different depending on the ripeness of the chili peppers or the sweetness of the palm sugar. But no matter the variation, the essence of the sambal remains the same - a fiery, aromatic condiment that brings a touch of Indonesia to our table.

As I sit here writing this, I can't help but smile at the memories of learning to make Sambal Badjak. It was a journey of discovery and exploration, a culinary adventure that opened my eyes to the diverse and rich flavors of Indonesian cuisine. And for that, I am forever grateful to my dear friend Maria, who introduced me to this wonderful recipe that has become a beloved tradition in our family.