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SAMBAL BAJAG
  • 3 tbsp. oil
  • 1/4 c. minced onion
  • 1-2 tbsp. minced garlic
  • 2 tbsp. crushed bird peppers or other extremely hot peppers
  • 1/3 c. finely minced fresh tomato
  • 1 scant tsp. salt
  • 2 tsp. sugar
  • 2 tsp. molasses
  1. 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.

 

 
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