Sambal Badjak – Indonesia

Sambal Badjak
Nutrition Information
  • Serves: 40 teaspoons
  • Serving size: 100 ml
  • Calories: 140 kcal
  • Fat: 11 grams
  • Saturated fat: 1.2 grams
  • Carbohydrates: 7.4 grams
  • Sugar: 6.4 grams
  • Sodium: 0.98 grams
  • Fiber: 0.8 grams
  • Protein: 3.6 grams
Recipe type: Chilli relishes
Cuisine: Indonesia
Prep time: 
Cook time: 
Total time: 
Indonesia is a country that likes its food spicy. Its cuisine is both complex and rich in flavour and is described as hot , savoury and spicy. This recipe is an excellent illustration of all of these elements. The heat and spiciness of the Chillies, onion and garlic are finely balanced by the sweetness of the tomatoes and sugar, with the lemon juice ( or Tamarind if you have it) adding just a hint of sourness. Definitely destined to become one of your favourites!
  • Fresh red Chillies – 150 grams ( Thai Birds-eye or similar)
  • Tomatoes – 2 small ( approx 100g) (coarsely chopped)
  • White onion - 1 medium (finely sliced)
  • Garlic paste - 50 grams
  • Bay leaves – 2 (dried)
  • Lemon juice - I tablespoon ( Can be substituted with two tablespoons of Tamarind juice)
  • Olive oil – 30 grams
  • Candle nuts – 5 (see note)
  • Shrimp paste – I tablespoon
  • White sugar – 1 teaspoon
  1. Remove the stalks from the chilies and blend into a paste in a blender
  2. Heat the Olive oil in a pan to a medium heat
  3. Add onions and fry until starting to change colour
  4. Add the chillies, bay leaves, garlic and shrimp pastes and stir until the chillies are beginning to release their oils (1 – 2 minutes)
  5. Crush the nuts into a fine powder
  6. Add the tomatoes and nuts, turn up the heat and stir continuously until ingredients have reduced by a third ( Be careful that the ingredients don’t stick to the pan)
  7. Finally add sugar and lemon juice. Combine all ingredients well and take pan off stove. Allow to cool
  8. Pour into storage container
  9. Will last for about a week in the refrigerator and two to three months if frozen
Candle nuts can be substituted with Macadamia or Cashew nuts

Keywords: Sambal Badjak