Recipe for Mixed Spice Relish - Sambal Bajak

10.00		Red chillis
1.00	sl	Terasi
10.00		Shallots
5.00		Cloves garlic
3.00		Kemiri (candlenuts)
3.00	tb	Vegetable oil
		Salt
1.00	ts	Brown sugar
1.00	c	Thick santen (coconut milk)

Instructions:
This is a hot relish, and to make it all the ingredients have to be pounded together.
If you do this in a mortar, try to keep the mixture off your fingers as much as possible if you have sensitive skin; it is not only your tongue that can feel the effects of a strong chilli.
Sambal Bajak will keep for a long time in an air tight jar, and lose none of its fierceness.
Take the first five ingredients above-that is, the chillis, terasi, shallots, garlic, and kemiri-and pound them all together into a fine paste.
Alternatively, mince them first as fine as you can and then put them in a liquidizer.
Saute them in the vegetable oil for a few minutes, then add the salt, sugar and santen.
Simmer gently for 20 minutes, and finish by cooking on a high flame, stirring continuously, for 1 minute.
Let the sambal cool before you store it.
It can be served hot or cold, and can be reheated many times without impairing the flavour.
If you have used a mincer and liquidizer during the preparation, wash them several times in hot water and with plenty of detergent before you use them for anything else.

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