Sambaloelek Recipes

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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



Homemade Sambal Oelek image

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.

1 lb red chile
5 1/2 ounces garlic, peeled and chopped
5 1/2 ounces tender young ginger, peeled and chopped
2 stalks lemongrass, thinly sliced (white part only)
6 fluid ounces vinegar
8 ounces sugar
salt, to taste
1 tablespoon lime zest, chopped

SAMBAL SAUCE

This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.

Provided by Robin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 16

Number Of Ingredients 13



Sambal Sauce image

Steps:

  • Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

Nutrition Facts : Calories 38.1 calories, Carbohydrate 5.4 g, Cholesterol 0.6 mg, Fat 1.8 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 875 mg, Sugar 2.2 g

1 cup chopped serrano chiles, with seeds
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon belacan shrimp paste
1 tomato, chopped
½ onion, chopped
1 bulb garlic, peeled and crushed
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 lemongrass, bruised
2 fresh curry leaves
1 (1/2 inch) piece galangal, thinly sliced
2 tablespoons tamarind juice

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