Sambal Oelek Condiment Recipes
SAMBAL OELEK
A very hot condiment that goes well with meats and poultry. I use chipotles for this recipe but you could use almost any dried pepper you wish to make it hotter or milder.
Provided by acid.
Categories Sauces
Time 25m
Yield 1/2 cup
Number Of Ingredients 4
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.
Nutrition Facts : Calories 554.2, Fat 31.5, SaturatedFat 5.2, Sodium 75.2, Carbohydrate 71, Fiber 22.4, Sugar 32.2, Protein 10.5
SAMBAL OELEK
Make and share this Sambal Oelek recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 1 batch
Number Of Ingredients 4
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.
Nutrition Facts : Calories 62, Fat 0.5, SaturatedFat 0.1, Sodium 2335.8, Carbohydrate 14.3, Fiber 1.7, Sugar 10.2, Protein 2.1
HOMEMADE SAMBAL OELEK
A staple in Malaysian and Thai cooking. Oelek means grinding so sambal oelek means ground chilli sambal! This can also be frozen.
Provided by dale7793
Categories Thai
Time 20m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle.
- While processing gradually add the vinegar.
- Place the pureed mixture into a saucepan and bring to a boil.
- Reduce the heat and simmer for 3 minutes.
- Add the sugar and stir until dissolved.
- Add the salt and lime zest.
- Remove from the heat, cool and bottle in sterilised jars.
SAMBAL OELEK - CONDIMENT
A red hot chilli condiment used mainly to add heat to meals without adding any other flavour at all, wonderful to use with curries! or any other meal you want to add an extra kick to. only a small amount is often required - so be careful!!!
Provided by JoyfulCook
Categories Indonesian
Time 30m
Yield 2 Jars
Number Of Ingredients 3
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.
Nutrition Facts : Calories 225, Fat 1.1, SaturatedFat 0.1, Sodium 2364.9, Carbohydrate 53.2, Fiber 8.4, Sugar 28.7, Protein 11.2
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