Free Recipe Mixed Spice Relish (Sambal Bajak)
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Mixed Spice Relish (Sambal Bajak) Recipe
Stephen Ceideburg
10 Red chillis
1 sl Terasi
10 Shallots
5 Cloves garlic
3 Kemiri (candlenuts)
3 tb Vegetable oil
Salt
1 ts Brown sugar
1 c Thick santen (coconut milk)
Mixed Spice Relish (Sambal Bajak) Preparation
This is a hot relish, and to make it all the ingredients have to be pounded together. 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. Sambal Bajak will keep for a long time in an air tight jar, and lose none of its fierceness. Take the first five ingredients above-that is, the chillis, terasi, shallots, garlic, and kemiri-and pound them all together into a fine paste. Alternatively, mince them first as fine as you can and then put them in a liquidizer. Saute them in the vegetable oil for a few minutes, then add the salt, sugar and santen. Simmer gently for 20 minutes, and finish by cooking on a high flame, stirring continuously, for 1 minute. Let the sambal cool before you store it. It can be served hot or cold, and can be reheated many times without impairing the flavour. 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. From Indonesian Food and Cookery , Sri Owen, Prospect Books, London, 1986. ISBN 0-907325-29-7. From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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