Sambal Badjak Recipe
Sambal badjak recipe with chiles, shrimp paste, candlenuts, tamarind, and creamed coconut. Spicy, savory, and better after 1 day.
Ingredients
- 10½ oz fresh chiles roughly chopped
- 3 candlenuts
- 2 onions roughly chopped
- 2 cloves garlic halved
- 2 teaspoons shrimp paste
- 3 tablespoons brown sugar or palm sugar
- 2 tablespoons sunflower oil
- 1 teaspoon tamarind paste
- ¼ teaspoon lemongrass
- 2 tablespoons creamed coconut
- 7 tablespoons boiling water
- Salt to taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Add the chiles, candlenuts, onions, garlic, shrimp paste, and brown sugar to a food processor.10½ oz fresh chiles, 3 candlenuts, 2 onions, 2 cloves garlic, 2 teaspoons shrimp paste, 3 tablespoons brown sugar
- Pulse until finely ground. The mixture can be quite fine, but a little texture is nice.
- Heat the sunflower oil in a pan.2 tablespoons sunflower oil
- Add the ground chile mixture and fry for 5 minutes, stirring often.
- Add the tamarind paste, lemongrass, creamed coconut, and boiling water.1 teaspoon tamarind paste, ¼ teaspoon lemongrass, 2 tablespoons creamed coconut, 7 tablespoons boiling water
- Stir well and cook for 5 more minutes, until the creamed coconut has melted and the sambal is thick and glossy. Season with salt to taste.Salt
- Remove from the heat and let cool.
- Spoon into a clean jar. Refrigerate for 1 day before using.
NOTES
1. What is sambal badjak? Sambal badjak is a cooked Indonesian chile paste made with chiles, aromatics, shrimp paste, sugar, and other seasonings. Because it is fried, it tastes deeper and rounder than a simple raw chile paste.
2. Is sambal badjak the same as sambal oelek? No, sambal badjak is not the same as sambal oelek. Sambal oelek is usually simpler and more chile-forward, while sambal badjak is cooked with extra seasonings like shrimp paste, sugar, and tamarind.
3. What chiles should I use for sambal badjak? Use red chiles you like and can find easily, such as Fresno, red jalapeño, cayenne, or Thai chiles. Fresno or red jalapeño will be milder; Thai chiles will make it much hotter.
4. Can I make sambal without a food processor? Yes, you can make sambal with a mortar and pestle. It takes longer, but it gives the paste a lovely texture.
5. What can I use instead of candlenuts? Macadamia nuts are the closest easy substitute for candlenuts. Use the same amount and cook them with the sambal paste.
6. Storage
- Refrigerator: store sambal badjak in a clean jar in the fridge. Clean spoon: use a clean spoon every time, and use the sambal within 1 week for the best flavor.
- Freezer: freeze in small portions for up to 3 months.
- Thawing: thaw in the fridge before using.
Nutrition
Calories: 529kcal | Carbohydrates: 51g | Protein: 10g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 58mg | Sodium: 216mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1420IU | Vitamin C: 224mg | Iron: 3mg
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