Pastes & Sauces
 
 
Sambal Ulek 
(Hot Chilli Paste)
Ingredients
25 fresh red chillis
vinegar or tamarind liquid
2 teaspoons salt
Put the chillies, seeds and all, into container of electric belnder. Add enough vinegar or liquid to keep the mass moving and blend to a paste. Add salt. Put into a sterilised bottle and store in the refrigerator.
 
 
Sambal Bajak 
(Fried Chilli Sambal)
Ingredients (Makes about 1 cup)
6 large fresh red chillies, roughly chopped
1 large onion
6 cloves garlic
8 kemiri nuts, finely grated
3 tablespoons peanut oil
½ teaspoon laos powder
1 tablespoon dried shrimp paste (trasi)
1 teaspoon salt
5 tablespoons tamarind liquid
2 tablespoons palm sugar, or substitute
Put chillies, onion and garlic into a blender and blend to a pulp. It may be necessary to stop and start it to draw the onions and chillies down to the blades. When everything is bended smoothly, heat the oil in a small frying pan or saucepan and fry the blended mixture over low heat, stirring, for 5 minutes or until well cooked but not brown.
Add kemiri nuts, laos, trasi and salt. Crush the trasi against the side of the pan and fry, stirring, until mixture is well blended. Add tamarind liquid and sugar, stir and simmer until well fried and reddish brown in colour and the oil separates from the mixture. Cool, do not serve sambal hot.
Note : Sambal Ulak (above) and Sambal Bajak may be purchased from some shops selling asian ingredients.
 
 
Saus Kacang 
(Peanut Sauce)
Ingredients (Crunchy)
7 tablespoons peanut oil
1 teaspoon dried garlic flakes
2 tablespoons dried onion flakes
2 large dried chillies
1 teaspoon dried shrimp paste (trasi)
1 tablespoon lemon juice
1 tablespoon dark soy sauce
375g (12oz) crunchy peanut butter
1½ tablespoons palm sugar or substitute
Heat oil in a small wok or frying pan and fry garlic flakes for a few seconds until golden (put them into a fine wire mesh strainer and lower them into the oil that isn't too hot for they burn easily, then lift them when they are done). Drain on absorbant paper. Fry onion flakes in the same way. Drain and cool.
Fry the whole chillies until they are puffed crisp, which should take less than a minute. Remove chillies from pan, drain and cool. Discard stalks and seeds, and crumble or chop chillies into small pieces. Set aside with onion and garlic.
In remaining oil, fry the trasi whilst crushing it. Add lemon juice and soy sauce. Remove from heat, add peanut butter and stir until well blended. Cool. When quitecold add crisp garlic and onion flakes, crumbled chillies and sugar. Mix thoroughly and put in a screw top jar to store.
Ingredients (Mild)
6 tablespoons peanut butter (smooth or crunchy)
1 cup water
¾ teaspoon garlic salt
2 tablespoons palm sugar or substitute
2 tablespoons dark soy sauce
lemon juice to taste
½ teaspoon shrimp paste or anchovy essance (optional)
coconut milk or water, for thinning
Put peanut butter and water in a saucepan and stir over gentle heat until mixed. remove from heat and add all other ingredients. It will be necessary to add some coconut milk or water to make the paste a thick pouring consistancy. After doing so, check seasonings and add more salt and lemon juice if needed.
 
Satay Sauce
Ingredients (Serves 4-6)
½ cup peanut sauce
2 tablespoons tamarind liquid or lemon juice
2 teaspoons sambal bajak
3-4 tablespoons water
Combine all the ingredients and serve in a bowl. The sauce is spooned over the satay before eating.
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