Esqusive Cooking
Sambal Badjak

Sambal Badjak

This is a very popular sambal. The special thing about this sambal is that it is mild and a little sweet. This is because the refined composition of ingredients is baked briefly. This makes sambal Badjak very suitable to combine with Eastern dishes, but also on a sandwich with old cheese or peanut butter. Making Sambal Badjak yourself is not complicated. Most ingredients can be purchased at a normal supermarket and of course also at the toko. In about half an hour you have a deliciously scented kitchen, and a number of delicious jars of Sambal Badjak

For 10 portions


  • Cut the peppers into rings (with seeds)
  • Cut the onion into large pieces
  • Peel and finely chop the garlic
  • Cut the bottom 8 cm of the lemongrass stalk into large pieces


  • Put the peppers, onion, garlic and candlenuts in a food processor and process a smooth paste for a few minutes
  • Or use a mortal for more flavour
  • Then add the shrimp paste, galangal and sugar and mix to a smooth paste
  • Heat the oil and fry the pasta until the onions are tender and brown
  • Then add the tamarind sauce, pieces of lemongrass, coconut milk and possibly a little salt
  • Let the whole thing cook on a low heat and stir regularly
  • The Sambal Badjak is almost ready when the mixture thickens and the oil floats on top
  • Remove the pieces of lemongrass and let the sambal cool down
  • Put the sambal in sterilized jars and allow to cool well

Enjoy your meal

The sambal adds a nice spicy taste to any kind of fish or meat dish, delicious as a side dish.

Sambal Badjak

  • 10 Large red peppers
  • 2-3 White onions cut into pieces
  • 3 Garlic cloves
  • 12 Kemiri nuts
  • 1 tsp ground galangal
  • 2 tsp Terasi
  • 3 tsp Palm sugar (Gula djawa)
  • 125 ml Asem Water (Tamarind)
  • 2 Lemongrass stalks (bottom part only)
  • 2 tbsp wok oil
  • 200 ml coconut milk
  • 1 pinch of salt (to taste)
  • 4 tbsp groundnut oil

  :  10 min
  : 10 min

Satay Ayam
Satay Ayam