Sambal Bajak (Fragrant Chile Sambal)

Dave DeWitt Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Sambal Bajak (Fragrant Chile Sambal)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 



Ingredients


  • 6 red serrano or cayenne chiles, stems removed

  • 6 shallots, peeled

  • 4 cloves garlic

  • 1/4 teaspoon freshly grated nutmeg

  • 2 tablespoons vegetable oil

  • 2 stalks lemongrass, bruised

  • 2 teaspoons brown sugar

  • ½ cup coconut milk

  • ½ teaspoon salt



Instructions


Place the chiles, shallots, garlic and nutmeg in a blender or food processor along with 1 tablespoon of the oil. Process the mixture to a smooth paste.

Pour the remaining oil in a saucepan and heat over a medium high heat. Add the spice paste and lemon grass and saute, stirring constantly, for 2 to 3 minutes until the mixture changes color.

Add the sugar and gradually add the coconut milk and salt and simmer over a low heat for 5 minutes to thicken.

Remove from the heat and allow the sambal to cool. Discard the lemongrass before serving the sauce.

Servings
1/2 cup
Servings
1/2 cup
Sambal Bajak (Fragrant Chile Sambal)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 



Ingredients


  • 6 red serrano or cayenne chiles, stems removed

  • 6 shallots, peeled

  • 4 cloves garlic

  • 1/4 teaspoon freshly grated nutmeg

  • 2 tablespoons vegetable oil

  • 2 stalks lemongrass, bruised

  • 2 teaspoons brown sugar

  • ½ cup coconut milk

  • ½ teaspoon salt



Instructions


Place the chiles, shallots, garlic and nutmeg in a blender or food processor along with 1 tablespoon of the oil. Process the mixture to a smooth paste.

Pour the remaining oil in a saucepan and heat over a medium high heat. Add the spice paste and lemon grass and saute, stirring constantly, for 2 to 3 minutes until the mixture changes color.

Add the sugar and gradually add the coconut milk and salt and simmer over a low heat for 5 minutes to thicken.

Remove from the heat and allow the sambal to cool. Discard the lemongrass before serving the sauce.

Servings
1/2 cup
Servings
1/2 cup
Share this Recipe