Bajak Chili Sauce (Sambal Bajak) Recipe

• 8 x red chilies seeded and sliced
• 1 tsp dry shrimp paste (terasi) toasted
• 1/4 tsp grated nutmeg
• 3 x garlic cloves peeled and sliced
• 6 x shallots peeled and sliced
• 1 tsp salt
• 1 1/2 tsp minced palm sugar
• 2 Tbsp. oil
• 2 x salam leaves
• 2 x lemongrass stalks bruised
• 1/2 x inch galangal (laos) peeled and sliced
• 4 Tbsp. tamarind juice

1. Grind with a mortar and pestle or possibly blend the first 7 ingredients very finely.
2. Heat the oil over medium-high heat.
3. Saute/fry the grnd ingredients along with salam leaves, lemongrass and galangal.
4. Stir it frequently till the mix changes color and becomes very fragrant.
5. Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cold.
6. Remove salam leaves, lemongrass and galangal before serving.
7. Keeps up to 1 week or possibly longer if refrigerated.

red chilies, shrimp, nutmeg, garlic, shallots, salt, palm sugar, oil, salam leaves, lemongrass stalks bruised, tamarind juice

Taken from cookeatshare.com/recipes/bajak-chili-sauce-sambal-bajak-73727 (may not work)