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
Sambal is the generic name given to sauces in Indonesia, and this is the most basic. Nuts, coconut, dried shrimp, sugar, garlic, and other seasonings are often added before using this as a condiment for noodle, rice, and other dishes. If you want a really fiery sambal, leave in the chile seeds.
Yield makes about 3/4 cup
Number Of Ingredients 6
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 - 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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Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
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