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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. From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7.
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