sambal bajak or frying sambal

Sambal Bajak (frying sambal)

One of the culinary sambal in Indonesia that I really like is the sambal bajak/ frying sambal. This frying sambal is very easy to make and also the seasoning can be found in the market easily. In order that can become stock in the kitchen because this sambal can be durable for a long time as long as it is stored properly.

How to make and what the ingredients. Let's look at the following.

Ingredients:

Red chili

Little chili

Red onion

Shrimp paste

Cooking oil

Water

Salt

Flavoring

Sugar

How to make:

1. blend Red chili , little chili, onion, garlic and shrimp paste until smooth.
2. (add a little oil to help the process of destruction If necessary).
3. stir the ingredients with medium-large temperature while stirring for 10 minutes until half cooked and smell good.
4. Add 100 ml of hot water, cook over low heat for 10 minutes. Stir once in order not to burn.
5. taste the sambal, add salt and sugar as you want.
6. Sambal is cooked if texture has thickened and have oil.

Serving method:

Sambal bajak/ frying samabal  is very suitable to be enjoyed while warm with tempe and tofu side dish.

Serve with warm rice for good taste.

Notes:
If the sambal cold you can keep it in an airtight container then place in the refrigerator.

This Sambal bajak can last a long time and you can consume up to 2 weeks.