April 17, 2012

Sambal Oelek (Sambal Ulek)

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Today I will share my homemade Sambal Olek (Sambal Ulek) recipe, its very simple and easy to make it at home, also it can be kept in clean jar refrigerated for future uses.

Sambal is a spicy condiment, an exciting side dish that most people especially in Southeast Asia would definitely love it to the limit. The quantity chili used in the sambal is basically dominated there 's also other taking sides ingredients are such shallots, garlic, tomato and of course toasted shrimp paste (terasi/belachan).




The word Oelek is a Dutch spelling which is in Indonesian spelling has become simply ulek, however both are having the same pronunciation.
To get the best result of Sambal Oelek is crushing all the ingredients in a traditional way by using Cobek, I would say it's classic-traditional Indonesian mortar and pestle.

The fact, Sambal Oelek does extremely useful, besides works as condiment or dipping sauce, it could be an additional added to make the crucial Indonesian dishes are in their best taste such added ro Nasi goreng (Indonesian fried rice), Mie Goreng (fried noodles), pepes ikan (fish wrapped in banana leaves) and many other Indonesian dishes.
 


 

Sambal Oelek (Sambal Ulek)




Ingredients

20 fresh, red chillies/cayenne pepper (cabe keriting)- deseeds and sliced
12 shallots – sliced
4 cloves garlic - peeled and sliced
1 fresh tomato, peel and wedges
1 ½ teaspoons shaved coconut sugar (palm sugar /brown sugar)
1 tsp salt or to taste
1 teaspoon toasted shrimp paste (terasi/belachan)
4 tablespoons coconut oil
Cheek of lime to serve




Method
Heat oil in a wok or skillet, add the chilli, shallots and garlic, 
fry for about 3 minutes or until medium soft.

Add tomato and continue to quick fry for another 1 minutes.

Off the heat and transfer the ingredients into mortar and pestle (cobek)
add in toasted shrimp paste.
*Do a crush and twisting movement until all the ingredients are simply became a paste (pounding them if you are using mortar and pestle). 

Simply season with shaved coconut sugar and salt, 
have a taste and adjust to you liking.

Serve as your side dish together with the cheek of lime (squished)


Cook's note
To get the category spiciness of Sambal Oelek such as very spicy, 
medium spicy or mild, you could make up by the amount of chilli uses, 
it always possible to use bird eye chilli mix with red chili. 

You may use a food processor to processes the ingredients, add additional oil if needed.

Sambal Oelek can be store in an airtight container-refrigerated for up to a week 
(in the freezer absolutely longer).



I'm a guest writer for Rated K &B and the Sambal Oelek recipe is the hit for their cooking Blog.Happy Cooking!