Indonesian Chili Sambal - Sambal Bajak

½ cup fresh red chilies, deseeded

2-3 pieces red bird eye’s chilies

3 pieces shallots, peeled and sliced

2 cloves garlic, peeled

1 teaspoon tamarind pulp

1 teaspoon palm sugar

1 teaspoon shrimp paste

oil to sauté

salt to taste

About the image above: Super Chef Diary’s Style Indonesian Chili Sambal

To prepare the samba paste: heat a pan to medium high heat and sauté the chilies, garlic, shallot and shrimp paste until soft and remove from heat. Allow to cool and pass them to a blender, turn to fine paste. Meanwhile, heat a saucepan and sauté again the paste. Add the rest of the ingredients. Add amount of oil to make sure the paste is not dry. Cook the paste until the chili and shrimp paste create a fragrant smell. Taste before serving. Makes 2-5 servings h

Helpful hints: when you have a party or event, surely you can prepare this paste at least 2 days before the event. Serve this paste as accompaniments of any Indonesian food you prepare. You will need add more red bird eye’s chilies if you like it more spicy.