📝 About This Recipe
Hailing from the Indonesian islands, Sambal Badjak is a 'fried' chili paste known for its deep, caramelized complexity and mellowed heat. Unlike raw sambals, this version is slow-cooked with aromatic shallots, garlic, and savory shrimp paste until it achieves a dark, jam-like consistency. It is the perfect balance of spicy, salty, and sweet, offering a sophisticated umami punch that elevates any meal it touches.
🥗 Ingredients
The Chili Base
- 250 grams Red Fresno or Holland Chilies (roughly chopped)
- 5-10 pieces Thai Bird's Eye Chilies (seeds left in for extra heat)
- 150 grams Shallots (peeled and sliced)
- 6 pieces Garlic cloves (peeled)
- 4 pieces Candlenuts (Kemiri) (toasted and crushed; substitute with macadamia nuts if unavailable)
Aromatics & Seasoning
- 1.5 tablespoons Terasi (Indonesian Shrimp Paste) (toasted until fragrant)
- 2 inch piece Galangal (Laos) (bruised with a heavy knife)
- 1 stalk Lemongrass (white part only, bruised)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 2 pieces Salam Leaf (Indonesian Bay Leaf) (substitute with regular bay leaf if needed)
The Liquid & Finish
- 3 tablespoons Gula Jawa (Palm Sugar) (shaved or chopped)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp water)
- 1/2 cup Vegetable Oil (for frying and preservation)
- 1 teaspoon Sea Salt (adjust to taste)
👨🍳 Instructions
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1
Begin by preparing the aromatics. Toast the shrimp paste (terasi) in a dry pan over medium heat for 2 minutes until it becomes pungent and crumbly.
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2
In a food processor or traditional stone mortar and pestle, combine the chopped Fresno chilies, Thai chilies, shallots, garlic, and toasted candlenuts.
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3
Pulse or grind the mixture until you achieve a coarse, thick paste. Avoid making it a smooth purée; texture is key to a good Badjak.
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4
Heat the vegetable oil in a heavy-bottomed wok or skillet over medium heat. Once shimmering, add the chili paste.
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5
Fry the paste for about 5 minutes, stirring constantly to prevent burning. The color will begin to deepen from bright red to a brick hue.
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6
Add the bruised galangal, lemongrass, kaffir lime leaves, salam leaves, and the toasted shrimp paste into the wok.
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7
Reduce the heat to medium-low. This is the 'confitting' stage where the flavors meld. Cook for another 15 minutes, stirring frequently.
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8
Stir in the shaved palm sugar and the tamarind water. The sugar will caramelize, giving the sambal its signature dark, glossy appearance.
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9
Continue simmering for another 10-15 minutes. You will know it is ready when the oil separates from the chili solids (the 'pecah minyak' stage).
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10
Season with sea salt. Taste and adjust; it should be a harmonious blend of spicy, sweet, and tangy.
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11
Remove the large aromatics (lemongrass, galangal, and leaves) before serving or storing.
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12
Allow the sambal to cool completely at room temperature. The flavors will continue to develop as it rests.
💡 Chef's Tips
Always toast your shrimp paste (terasi) first; it removes the raw 'fishy' scent and unlocks a deep, toasted umami flavor. If the sambal looks too dry, don't be afraid to add a little more oil; the oil acts as a natural preservative and carries the spice. For a milder version, remove the seeds and white membranes from the Fresno chilies before grinding. Use a heavy-bottomed pan to ensure even heat distribution and prevent the palm sugar from scorching. Store in a sterilized glass jar in the fridge for up to 3 weeks, ensuring a thin layer of oil covers the top to keep it fresh.
🍽️ Serving Suggestions
Serve as a fiery accompaniment to Nasi Goreng (Indonesian Fried Rice). Spread a thin layer over grilled fish or 'Ikan Bakar' for an instant flavor boost. Use it as a dip for 'Emping' (melinjo nut crackers) or prawn crackers. Stir a spoonful into a coconut-based vegetable curry for added depth. Pair with a cold lager or a refreshing iced jasmine tea to balance the heat.