RCI-SC.006.0002.001
Bajak Chili Sauce
Bajak Chili Sauce from the Recidemia collection
Prep15 min
Cook40 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- red chilies8 unitseeded and sliced
- dried Shrimp paste (terasi)1 tsptoasted
- ź tsp. grated nutmeg1 unit
- garlic3 clovespeeled and sliced
- Shallots6 unitpeeled and sliced
- 1 tsp
- ˝ tsp. chopped palm sugar1 unit
- 2 unit
- salam leaves2 unit
- lemongrass2 stalksbruised
- ˝ inch galangal (laos)1 unitpeeled and sliced
- Tbs. tamarind juice4 unit
Method
1
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat.
2
Add the sliced shallots and garlic to the hot oil, stirring frequently until softened and fragrant, about 2-3 minutes.
3 minutes
3
Add the sliced red chilies, bruised lemongrass, sliced galangal, and salam leaves to the pan, stirring to combine with the aromatics.
2 minutes
4
Stir in the toasted shrimp paste (terasi), breaking it up slightly as it blends into the mixture.
1 minutes
5
Add the grated nutmeg, salt, and chopped palm sugar, stirring well to distribute the flavors evenly throughout the sauce.
1 minutes
6
Pour in the 4 tablespoons of tamarind juice and stir thoroughly, bringing the sauce to a gentle simmer.
2 minutes
7
Cook for 2-3 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly.
3 minutes
8
Remove the pan from heat and allow the sauce to cool slightly before serving, or serve warm with rice, fish, or vegetables.