Sambal Bajag

Recipe By: Judy Howle
Serving Size: 1
Preparation Time: 0:00
Categories: Hot Sauce 

Amount Measure Ingredient Preparation Method
3 tablespoons oil
1/4 cup onion minced
2 tablespoons garlic minced
2 tablespoons bird peppers or extremely hot pepper crushed
1/3 cup fresh tomato finely minced
1 teaspoon salt
2 teaspoons sugar
2 teaspoons molasses 

In a small frying pan or a wok, heat the oil and stirfry the onions and garlic. After
a minute or so, add the hot pepper flakes. Reduce heat and stir constantly so peppers
don't burn. As soon as the flakes darken a little, add rest of ingredients, and cook
and stir until most of the moisture evaporates and, as they say, "the oil returns" -
about 15-20 minutes. The final product should be so well cooked you can't really detect
the tomatoes. Recipe can be doubled or tripled. Keeps refrigerated for months. 

Judy Howle
Flavors of the South

Notes: A great Indonesian spice paste using bird peppers.