Fried Chili Sambal Recipe (Sambal Bajak)

Cooled, then stored in an airtight bottle, this sambal will keep for weeks in the refrigerator. When serving, use a teaspoon for portions and warn guests it should be eaten in tiny quantities with rice, not by itself. As a taste for this torrid sambal is acquired, however, it is enjoyed on crisp crackers, in sandwiches, on steaks - in fact there is no limit to the ways a sambal addict will use it. Ingredients : Yields about a cup.
6 1 6 cloves 8 3 tablespoons 1/2 teaspoon 1 tablespoon 1 teaspoon 5 tablespoons 2 tablespoons	Large fresh red chilies, roughly chopped Large onion Garlic Kemiri nuts, finely grated Peanut oil Laos powder Dried shrimp paste Salt Tamarind liquid Palm sugar or substitute
Method : Put chilies, onion and garlic in container of electric blender and blend to a pulp. If blender is small, blend in small portions. It might be necessary to stop and start the motor several times to draw the onions and chilies down on to the blades. When everything has been blended smoothly, heat the oil in a small frying pan or a saucepan and fry the blended mixture over low heat, stirring, for 5 minutes or until well cooked but not brown. Add kemiri nuts, laos, shrimp paste and salt. Crush the shrimp paste 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 color and the oil separates from the mixture. Cool. This sambal is not served hot from the fire. Note : If electric blender is not available, seed the chilies and chop very finely. Peel and chop onion finely, crush garlic with salt, then proceed as above. Sambal bajak and sambal ulek may be purchased ready made in some shops selling Asian ingredients.