Sambal Oelek

Introduction

History

Sambal Oelek has been a staple in Indonesian cuisine for centuries. It is believed to have originated in Java, Indonesia, where it was traditionally made by pounding together red chillies, shrimp paste, salt, and tamarind juice.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be careful when handling red chillies as they can be very spicy. Wear gloves to protect your hands.

- Adjust the amount of shrimp paste and salt to suit your taste preferences.

- Store Sambal Oelek in an airtight container in the refrigerator for up to a week.

Serving Suggestions

Serve Sambal Oelek with grilled meats, seafood, or vegetables. It can also be used as a dipping sauce for spring rolls or dumplings.

Cooking Techniques

Pounding the ingredients in a mortar and pestle will give the Sambal Oelek a chunkier texture, while blending them in a blender will result in a smoother paste.

Ingredient Substitutions

If you can't find shrimp paste, you can substitute it with fish sauce or soy sauce for a different umami flavor.

Make Ahead Tips

Sambal Oelek can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve Sambal Oelek in a small bowl with a drizzle of olive oil and a sprinkle of chopped peanuts for added texture.

Pairing Recommendations

Sambal Oelek pairs well with dishes like Nasi Goreng (Indonesian fried rice), Ayam Goreng (fried chicken), or Gado Gado (Indonesian salad with peanut sauce).

Storage and Reheating Instructions

Store Sambal Oelek in an airtight container in the refrigerator for up to a week. It can be reheated in the microwave or on the stovetop.

Nutrition Information

Calories per serving

Each serving of Sambal Oelek contains approximately 10 calories.

Carbohydrates

Each serving of Sambal Oelek contains approximately 2 grams of carbohydrates.

Fats

Each serving of Sambal Oelek contains approximately 0 grams of fats.

Proteins

Each serving of Sambal Oelek contains approximately 0 grams of proteins.

Vitamins and minerals

Sambal Oelek is a good source of Vitamin C and Vitamin A.

Alergens

Sambal Oelek contains shrimp paste, which may be an allergen for some individuals.

Summary

Sambal Oelek is a low-calorie condiment that is high in Vitamin C and Vitamin A.

Summary

Sambal Oelek is a spicy Indonesian chili paste that adds flavor and heat to a variety of dishes. With its simple ingredients and easy preparation, it is a must-have condiment for any spice lover.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during my travels in Indonesia, that I first encountered the fiery and flavorful condiment known as Sambal Oelek. I was exploring the bustling markets of Jakarta, surrounded by the vibrant colors and exotic scents of the bustling city. As I wandered from stall to stall, I was drawn to a small, unassuming vendor who was selling jars of a mysterious red paste.

Intrigued, I approached the vendor and asked him about the contents of the jars. He smiled warmly and explained that it was Sambal Oelek, a traditional Indonesian chili paste made with fresh red chilies, garlic, and vinegar. He offered me a taste, and as soon as the fiery heat hit my tongue, I knew I had to learn how to make it myself.

I spent the next few weeks immersing myself in the local markets and kitchens, learning the secrets of Indonesian cooking from the talented home cooks and chefs I met along the way. I watched as they pounded fresh red chilies with a mortar and pestle, added aromatic spices like lemongrass and shrimp paste, and simmered the mixture until it reached the perfect balance of heat and flavor.

One kind old woman, Ibu Sumarti, took me under her wing and taught me her family recipe for Sambal Oelek. She showed me how to select the ripest chilies, how to roast them until they were charred and smoky, and how to blend them with garlic, ginger, and vinegar until they formed a thick, spicy paste. She explained that Sambal Oelek was not just a condiment, but a way of life in Indonesia – a symbol of hospitality, warmth, and love.

Ibu Sumarti's recipe for Sambal Oelek quickly became a staple in my own kitchen, and I found myself reaching for it again and again to add a fiery kick to soups, stir-fries, and grilled meats. I shared the recipe with my friends and family back home, who were all amazed by the bold flavors and complex aromas of this Indonesian delicacy.

Over the years, I have continued to refine and perfect Ibu Sumarti's recipe for Sambal Oelek, adding my own twist with the addition of fresh lime juice and palm sugar. I have shared it with countless friends and guests, who always marvel at the depth of flavor and the intensity of the heat. And now, as I sit in my kitchen, surrounded by the aromas of garlic, ginger, and chilies, I feel a sense of gratitude for the culinary journey that has brought me to this moment.

Ibu Sumarti's recipe for Sambal Oelek is more than just a condiment – it is a reminder of the kindness and generosity of the people I have met along the way, and the joy of sharing a delicious meal with those you love. As I scoop a spoonful of the fiery red paste onto a freshly grilled skewer of satay, I close my eyes and savor the rich, complex flavors that transport me back to the bustling markets of Jakarta, where my culinary adventure began.

So the next time you find yourself in need of a little heat and flavor in your cooking, I urge you to try your hand at making Sambal Oelek. Let the fiery red chilies and aromatic spices transport you to a world of bold flavors and exotic aromas, and share the joy of this delicious condiment with those you hold dear. And who knows – perhaps one day, you too will have a culinary story to tell, a memory that brings a smile to your face as you savor the taste of adventure and discovery.

Categories

| Bruneian Appetizers | Bruneian Recipes | Shrimp Recipes | Tamarind Juice Recipes | Tamarind Recipes |

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