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
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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