Indonesian Chile Paste - Sambal Bajak - 14g Carbs, 5g Fiber
Recipe By:
Serving Size: 20
Preparation Time: 0:00
Categories: Condiment - Lower Carbs - Seafood
2 Tablespoons Malaysian shrimp paste
20 large red Anaheim chilies -- or Dutch chilies, chopped
6 macadamia nuts
4 teaspoons finely chopped fresh ginger
4 teaspoons finely chopped garlic
10 shallots -- sliced
6 kaffir lime leaves -- slivered
4 Tablespoons vegetable oil
2 Tablespoons tamarind liquid
1 cup coconut milk
1 Tablespoon brown sugar -- or palm sugar, shaved
3 Tablespoons fish sauce
Dry roast shrimp paste over gentle heat until fragrant.
Blend shrimp paste, chilies, macadamia nuts, ginger, garlic, shallots,
lime leaves, and oil to a smooth paste in food processor.
Cook paste over gentle heat for 10 to 15 minutes, or until softened. Add remaining ingredients and bring to a boil. Simmer for 30 minutes until a thick paste has formed and a layer of oil is evident. Stir oil back into sambal and remove from heat.
Spoon into a sterilized jar and seal when cool. Keeps, refrigerated, for up to 2 months.
Makes 1 1/4 cups [20 one-tablespoons servings]
Author Note: By their very nature, all sambals should be slightly fiery on the palate. Because it is a cooked preparation, this sambal is more gentle, relatively speaking, than the raw varieties (sambal oelek) that are commercially available. Sambal bajak includes onions for sweetness and shrimp paste and tamarind for sourness and depth of flavor. Used mainly in Indonesian cooking and popular wit rice dishes such as Nasi Goreng, it is made with the milder, large Lombok or Chinese chilies. Any sambal preparation can be served as a condiment or an accompaniment to a main dish, where its piquancy lifts the flavor of the food. Having a range of sambals at hand means that you can transform ordinary food in a flash. Like chili jam, this sambal is partnered by and compatible with other
pastes throughout this book.
Cuisine: "Asian"
Source: "Stir by Christine Manfield, 2001"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "1 1/4 cups"
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Per Serving (excluding unknown items): 375 Calories; 36g Fat (80.4%
calories from fat); 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 9mg Sodium
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
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