Homemade Sambal Oelek Food
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
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 SPICY SAMBAL BARBECUE SAUCE
Sambal Oelek is made with chilies and is very hot so start with 2 tablespoons and increase to up to 4 tablespoons. Plan ahead the sauce needs to chill for 24 hours before using.
Provided by Kittencalrecipezazz
Categories Sauces
Time 2h24m
Yield 6 cups (approx)
Number Of Ingredients 16
Steps:
- Heat oil in a saucepan over medium-high heat.
- Add in onion, celery, green pepper and garlic; saute until tender (about 5-6 minutes).
- Reduce the heat and stir in the brown sugar, stirring constantly until the sugar has dissolved.
- Add in all the remaining ingredients (start with 1 tablespoon sambal adding in more to taste) mix to combine and simmer over low heat for a minumum of 2 hours.
- Season with more salt to taste.
- Cover and refrigerate 24 hours before using.
Nutrition Facts : Calories 303.1, Fat 9.8, SaturatedFat 1.3, Sodium 1495.8, Carbohydrate 57.2, Fiber 1.7, Sugar 50.4, Protein 3.1
HOT PEPPER PASTE LIKE SAMBAL OELEK
From Ricardo. I made it tonight and it's very good. It can be used in asian dishes, mexican... For a spicy dip, mix 1/2 cup plain yogurt with 1/4 cup of homemade hot pepper paste or 1 tablespoon sambal oelek store-bought. Delicious in sandwiches and burgers.
Provided by Boomette
Categories Peppers
Time 25m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In food processor, mix all ingredients until you have a lumpy paste. Put in a saucepan (I used a small saucepan and it was perfect). Bring to boil and let simmer slowly about 15 minutes. Add salt to taste.
- Pour in a jar and let cool. It's good up to one month in the fridge.
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.)
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