Sambal Bajak
Coconut Chili Relish
Where in the raging passion of the chili pepper is subdued by the velvety softness of coconut milk
1 Tbs. oil
1/2 cup coconut milk
1 Tbs. Palm sugar
1 tsp. salt
Bumbu:
3 candlenuts
3 cloves garlic
3 shallots
6 chili peppers
1/2 tsp. shrimp paste
- Grind the candlenuts, garlic, shallots, and chili peppers together with the shrimp paste.
- Heat the oil in a wok and saute this paste for 2 minutes.
- Lower the heat and add the coconut milk, palm sugar and salt. Cook over the low heat for 10 minutes, stirring occasionally.
- Store refrigerated in an airtight contrainer.
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