newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


Sambal Badjak - Pirate Sambal

Sambal Badjak

The fact that sambal keeps for a long time is without a doubt the main reason for its popularity with pirates. Another reason is Sambal Badjak’s careful balancing of the 6 flavors: the double cooking reduces the intensity of the chilies, the sugars, garlic and shallots add sweet-sour tanginess with the lime, it’s supported by a good dose of salt, umami comes from the trassi, and there’s a hint of bitterness from the caramelized aromatics. 


¾ cup coconut oil or vegetable oil

½ cup red Thai chilies

½ cup garlic cloves

½ cup shallots

½ tsp trassi (fermented shrimp paste)

1 tsp salt

3 Tbsp lime juice


  1. 1

    Heat oil in a wok.

  2. 2

    Add chilies to the wok and dry until brown. Remove with a skimmer and set aside.

  3. 3

    Repeat with garlic, then shallots.

  4. 4

    Place chilies, garlic, shallots, trassi, and salt in a food processor and purée.

  5. 5

    Return purée to the wok and cook in the oil on medium heat until caramelized.

  6. 6

    Add lime juice and salt and cook for 1 minute more.

  7. 7

    Place in a jar. It keeps for weeks in the fridge.