Sambal Bajak: Ploughman’s Sambal

Ingredients

• 5 big red chillies, chopped
• 10 bird’s eye chillies
• 5 whole shallots, peeled
• 3 cloves garlic, peeled
• 1 red tomato, halved
• 1 cup water
• 3 shallots, peeled, thinly sliced
• 1 lemongrass, bruised, knotted
• 2 salam leaves
• 4 cm fresh galangal, sliced
• I tsp tamarind (mix with 2 tbsp water, extract the juice)
• I tsp roasted shrimp paste
• 1 tbsp brown sugar
• Salt to taste
• 1/4 cup vegetable oil

Instructions

1. 1

   In a saucepan, boil big red chillies, bird’s eye chillies, shallots, garlic and tomatoes with 1 cup of water over medium heat, for about 7 minutes. Drain and let it cool.

2. 2

   Once the boiled ingredients are cool enough to handle, blend using a food processor or blender, into a coarse paste.

3. 3

   Heat the vegetable oil in a wok on medium-high heat.

4. 4

   Fry the sliced shallots until golden-brown, about 4 minutes.

5. 5

   Add the blended paste, salam leaves, galangal and lemongrass. Stir well.

6. 6

   Add salt, shrimp paste, brown sugar and tamarind juice, mix well.

7. 7

   Cook until all the liquid has evaporated, and the sambal is thickened and beautifully glazed, around 20 minutes.

8. 8

   Transfer to a small serving bowl.