SAMBAL OELEK SAUCE RECIPES

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HOMEMADE SAMBAL OELEK RECIPE - FOOD.COM



Homemade Sambal Oelek Recipe - Food.com image

A staple in Malaysian and Thai cooking. Oelek means grinding so sambal oelek means ground chilli sambal! This can also be frozen.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1 batch

Number Of Ingredients 8

1 lb red chile
5 1/2 ounces garlic, peeled and chopped
5 1/2 ounces tender young ginger, peeled and chopped
2 stalks lemongrass, thinly sliced (white part only)
6 fluid ounces vinegar
8 ounces sugar
salt, to taste
1 tablespoon lime zest, chopped

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.

Nutrition Facts : Calories 1848, FatContent 9.4, SaturatedFatContent 4.4, CholesterolContent 0, SodiumContent 115.5, CarbohydrateContent 430.5, FiberContent 32.1, SugarContent 257.4, ProteinContent 32.5

SAMBAL OELEK RECIPE | COOKING LIGHT



Sambal Oelek Recipe | Cooking Light image

Traditional sambal oelek—a fiery sauce popular in Malaysia and Indonesia—contains sugar, but ours doesn’t. The result is pure, straightforward chile flavor that’s balanced by the soft acidity of rice wine vinegar. Red Fresno chiles may well be easiest to find; their heat is less pungent than jalapeño or serrano. Serve the slightly chunky sauce with Asian noodle bowls, rice dishes, pho or other noodle soups, or anywhere you want a jolt of flavorful heat.

Provided by Robby Melvin

Total Time 45 minutes

Yield Makes 1 1/4 cups (serving size: 2 tsp.)

Number Of Ingredients 5

1 tablespoon canola oil
1 pound fresh red chiles (such as jalapeño or serrano), seeded and chopped
1/3 cup rice wine vinegar
1 1/2 teaspoons kosher salt
3 tablespoons water

Steps:

  • Heat oil in a medium saucepan over medium. Add chiles; cook 10 minutes, stirring often. Add vinegar and salt; cook 5 minutes, stirring occasionally. Remove from heat; cool 10 minutes. Transfer mixture to a food processor; add 3 tablespoons water. Pulse until nearly smooth, 3 to 4 times. Serve immediately, or refrigerate in an airtight container up to 1 week.

Nutrition Facts : Calories 9, CarbohydrateContent 1 g, CholesterolContent 0.0 mg, FatContent 0.5 g, FiberContent 0.0 g, ProteinContent 0.0 g, SaturatedFatContent 0.0 g, SodiumContent 96 mg, SugarContent 1 g

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