Sambal Badjak 2

Ingredients

• 8shallots
• 3 clovesgarlic
• 8large red chillies (lomboks)
• 13small chillies (rawits)
• 7candlenuts
• 1 tbsppalm sugar
• 4 cmgalangal, bruised
• 1 tsptamarind
• 1 tbspwater
• 50 mlcoconut oil
• 3salam leaves
• 3kaffir lime leaves
• to tastesalt

Instructions

1. 1

   Mix the tamarind

   Stir the tamarind into the water.

2. 2

   Make the paste

   Pound or grind the garlic, small chillies, large chillies, shallots, palm sugar and candlenuts to a fine paste.

3. 3

   Fry the paste

   Heat the coconut oil in a wok and fry the paste for 5 minutes.

4. 4

   Simmer the sambal

   Add the bruised galangal, tamarind water, salam leaves, kaffir lime leaves and salt. Simmer gently for 10 minutes.

What is sambal badjak?

Sambal is a broad family of Indonesian chilli condiments, and badjak is a cooked style rather than a raw chilli paste. It is served in small amounts to bring heat and savoury depth to a meal.

This version combines two types of chilli with shallots, garlic and candlenuts, then cooks the paste in coconut oil. Tamarind and aromatic leaves add a tangy, fragrant edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chillies, shallots and palm sugar contribute most of the carbohydrates, while the coconut oil and candlenuts provide most of the fat. There is little protein in the listed ingredients, so serve a spoonful alongside a protein-rich main and rice or vegetables for a more balanced plate.

Building the flavour

Chillies: the large red chillies provide the main body, while the smaller rawits bring sharper heat. The exact heat varies, so taste a chilli before deciding how much of its seeds to include.

Aromatics: shallots and garlic give the paste its savoury base, while palm sugar rounds it out. Candlenuts lend richness and help make the ground mixture substantial.

Getting a fine paste

Grinding: pound or grind the ingredients until there are no large pieces of chilli, shallot or candlenut. A fairly even paste cooks more consistently in the oil.

Tamarind: mix it with the measured water before it goes into the wok. This helps distribute its tang through the sambal.

Cooking it gently

Frying: cook the paste in the coconut oil for the stated 5 minutes, stirring so it does not catch on the wok. The recipe does not specify a heat level, so keep it moderate enough to fry without scorching.

Simmering: add the galangal, tamarind water and leaves, then simmer gently for 10 minutes. Avoid rushing this stage with a hard boil.

How to serve it

Sambal badjak works as a small, punchy accompaniment rather than the main part of a plate. Try it beside rice, noodles or a meal with grilled or fried ingredients.

Start with a little and add more to taste; the rawit chillies can make the finished sambal quite fiery.

Choosing the leaves

Salam leaves: these are aromatic Indonesian leaves used to flavour cooked dishes. They are included for fragrance, not as a leafy element to eat by the spoonful.

Kaffir lime leaves: their citrusy aroma complements the tamarind and chilli. Keep the leaves whole as written, so they can be lifted out if preferred when serving.

Recipe notes & tips

• Bruise the galangal before adding it so its aroma can infuse the sambal.
• Grind the candlenuts thoroughly so the paste has an even texture.
• Stir while frying to keep the paste from sticking to the wok.
• Add the salt to taste, especially if serving the sambal with already-seasoned food.
• Use a clean spoon when serving from a stored batch.

Variations

• Milder heat: remove some chilli seeds before grinding the chillies.
• More tang: add a little extra tamarind water to taste.
• Extra citrus aroma: finely slice the kaffir lime leaves before adding them.
• Smoother paste: grind the ingredients for longer until very fine.
• Different oil: use another neutral cooking oil in place of coconut oil.

Common mistakes to avoid

• Coarse paste: grind the ingredients more finely so they cook evenly.
• Scorched aromatics: stir the paste regularly while frying and keep the heat moderate.
• Rushing the simmer: cook it gently for the full 10 minutes stated in the method.
• Too much heat: begin with fewer chilli seeds and adjust the next batch to taste.
• Unmixed tamarind: combine it with the water before adding it to the wok.

How to store

Cool the sambal, then transfer it to a clean, airtight container and refrigerate for up to 1 week. Reheat the amount you need gently in a pan, stirring until hot.

Frequently asked questions