📝 About This Recipe
Originating from the central and eastern regions of Java, Sambal Bajak is often called 'Pirate’s Sambal' because its cooked, preserved nature made it a favorite for long sea voyages. Unlike raw sambals, this version is slow-fried to achieve a deep, jammy consistency and a complex profile that balances fiery chilies with the earthy sweetness of palm sugar and the savory depth of shrimp paste. It is a rich, mellowed heat that elevates any meal from a simple bowl of rice to a grand Indonesian feast.
🥗 Ingredients
The Aromatics Base
- 50 grams Red Bird's Eye Chilies (for intense heat; stems removed)
- 150 grams Large Red Chilies (seeds removed for a milder paste if desired)
- 100 grams Shallots (peeled and roughly chopped)
- 6 cloves Garlic (peeled)
- 4 pieces Candlenuts (toasted; can substitute with macadamia nuts)
- 1.5 tablespoons Terasi (Shrimp Paste) (toasted until fragrant)
- 1 large Tomato (roughly chopped)
The Sauté & Seasoning
- 1/2 cup Vegetable Oil (high smoke point oil like canola or sunflower)
- 2 cm Galangal (bruised with the back of a knife)
- 1 stalk Lemongrass (white part only, bruised)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 2 pieces Indonesian Bay Leaves (Salam Leaves) (dried or fresh)
- 2 tablespoons Gula Jawa (Palm Sugar) (shaved; substitute with dark brown sugar)
- 1 tablespoon Tamarind Paste (concentrate mixed with 2 tbsp water)
- 1 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
Begin by toasting the shrimp paste (terasi) in a dry pan over medium heat for 2-3 minutes until it becomes pungent and slightly crumbly. This unlocks the umami depth.
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2
In a large mortar and pestle or a food processor, combine the large red chilies, bird's eye chilies, shallots, garlic, toasted candlenuts, and the toasted shrimp paste.
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3
Process the mixture into a coarse paste. If using a blender, add a splash of oil to help the blades move, but avoid adding water as it will prolong the cooking time.
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4
Add the chopped tomato to the paste and pulse or grind briefly until just incorporated.
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5
Heat the vegetable oil in a heavy-bottomed wok or frying pan over medium heat. The oil may seem like a lot, but it acts as both a cooking medium and a preservative.
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6
Add the chili paste to the hot oil. Be careful as it may splatter initially.
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7
Toss in the bruised galangal, lemongrass, kaffir lime leaves, and salam leaves. Stir constantly to infuse the oil with these aromatics.
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8
Reduce the heat to medium-low. Sauté the paste for about 15-20 minutes, stirring frequently to prevent burning.
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9
Once the paste darkens to a deep maroon and the oil begins to separate from the chili solids (a process called 'pecah minyak'), add the palm sugar, tamarind water, and salt.
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10
Continue cooking for another 5-10 minutes. The sambal should look glossy, thick, and jam-like.
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11
Taste and adjust the seasoning. It should be a harmonious balance of spicy, salty, and sweet with a sour tang from the tamarind.
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12
Remove the whole aromatics (lemongrass, galangal, leaves) before serving, or leave them in for a rustic look.
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13
Allow the sambal to cool completely at room temperature before transferring to a sterilized glass jar.
💡 Chef's Tips
Always toast your terasi (shrimp paste) and candlenuts first; raw candlenuts are mildly toxic and bitter, and raw shrimp paste lacks complexity. Don't rush the frying process—low and slow heat is the secret to the characteristic dark color and 'cooked' flavor of a true Bajak. If you prefer a milder sambal, remove the seeds and white membranes from the large red chilies before grinding. Use a high-quality dark palm sugar (Gula Jawa) for the best smoky, caramel-like sweetness; white sugar will not provide the same depth. Ensure your jar is completely dry and sterilized; if stored with a layer of oil on top, this sambal can last for up to 2 weeks in the fridge.
🍽️ Serving Suggestions
Serve as a side condiment for Ayam Goreng (Indonesian Fried Chicken) or grilled fish. Stir a spoonful into fried rice (Nasi Goreng) for an instant flavor boost. Enjoy it simply with warm jasmine rice, a fried egg, and crunchy cucumber slices. Pair with 'Lalapan' (fresh raw vegetables) like cabbage, long beans, and Thai basil. Use it as a marinade for prawns or squid before grilling over charcoal.