Sambal Oelek Condiment Recipes

SAMBAL OELEK - CONDIMENT

Steps:

• PREPARATION:.
• Wash the chillies, then just remove the stalks, but not the seeds.
• Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes!
• Let it settle before opening the lid, carefully.) If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste. Then stir in the salt.
• Keep the finished chilli paste in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe. This is an Indonesian style chilli paste, a great way to keep excess chillies you've harvested.
• It's adapted from 'The Complete Asian Cookbook' by Charmaine Solomon.

SAMBAL OELEK

Steps:

• Place chilies in a bowl and cover with very hot water.
• Let them steep for 15 to 20 minutes until soft.
• Drain chiles and discard water.
• Combine all ingredients in a blender or food processor and puree till smooth.
• If it is too thick thin with more lime juice.
• Can be stored for 2 weeks covered in refrigerator.

SAMBAL OELEK

Steps:

• Use a mortar and pestle or a food processor to blend the chiles, garlic, lime juice, salt, and sugar into a paste. Use a spatula to transfer the mixture to a container with a lid.
• Stir in the lime zest; add more salt if you like. Serve or cover and refrigerate; this will keep for 2 to 3 weeks. (Bring back to room temperature before serving.)

SAMBAL OELEK

Steps:

• Place ingredients into a blender and pulse until chiles are finely chopped but not pureed.
• Adjust seasonings to taste.
• Store in a sealed container under refrigeration until needed.