Recipe for sambal bajak, homemade from scratch
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This recipe is my best effort to a Koningsvogel knock-off.
It is based on the "regular" sambal bajak but possibly slightly
milder. For a hotter or extra-hot version, replace some of the
serrano chilis with a spicier variety.

Makes about 380 grams (a jam jar full).

Although it's possible to make more by doubling the ingredients,
you'll need to make sure not to overcrowd your skillet, otherwise
your onions will steam rather than sautee.

250 gr onion
250 gr cleaned serrano chilis (deseeded, stems removed)
40gr sunflower oil (6 tbsp)
18.4 gr garlic (4 big cloves)
4 gr salt
2 gr garlic powder
9.38 gr oxo beef concentrate (1.5 cubes)
20 gr crispy fried onions
15 gr raw cane sugar (1 small tbsp)
12 gr monosodium glutamate (E621)
14 gr citric acid (E330)
11.2 gr bicarbonate of soda 
	(we could probably do with slightly less?
         in that case we need to adjust the acids as well)
30 gr brown sugar
13.6 gr rice vinegar (2 tbsp)
23.8 gr (maple) syrup (2 tbsp)
1 gr xanthan gum (optional)

Method:

Chop the onion in very fine bits. Sautee slowly in a skillet with the
sunflower oil until fragarant.

While the onions are slowly sauteeing, deseed the chilis and chop small.

When the onions have browned, add finely-chopped garlic and brown it
shortly; do not overcook the garlic as it will burn easily. Add the chilis
and briefly toast on low heat.

Add the remaining ingredients (except citric acid, vinegar and bicarbonate)
and toast a few minutes on low heat while constantly stirring.

Then add the tablespoon of rice vinegar followed by first the bicarbonate
of soda, then the citric acid*.

        * The function of the bicarbonate of soda is two-fold.
        First, it helps control the acidity of the vinegar and
        citric acid to acceptable levels, helping us obtain a
        fresh flavour while not making the mix overly sour.
        Second, vinegar (acetic acid) and bicarbonate of soda
        when heated together form sodium acetate, which is a
        chemical buffer (helping us get a consistent level of
        acidity) as well as a food preservative (E212).
	Citric acid and bicarbonate of soda, by the way, form
	trisodium citrate (E331)

		C₆H₈O₇ + 3NaHCO₃ -> C₆H₅O₇Na₃ + 3CO₂ + 3H₂O

	E331 is also a buffer and preservative and used as 
        flavouring as well.


Take to a blender and blitz until the paste is absolutely smooth
and uniform. Taste and add hotter chilis to achieve the desired
level of spiciness. Return the paste to the skillet- rinse the
blender cup with a bit of water to get out the last bits. Reduce
back to a paste-like consistency and move to a sterilized jar.