Prep 15 mins
Cook 5 mins
A staple in Malaysian and Thai cooking. Oelek means grinding so sambal oelek means ground chilli sambal! This can also be frozen.
- 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
- 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.
Firstly I'd like to straighten things out, sambal oelek is from Indonesia - but the spelling is old Dutch, where the first 'sambal oelek' brand was introduced. The word is javanese origin, meaning ground by stone mortar. There's no 'oelek' word in Malaysian....
Secondly, right about the sugar amount used in this recipe. Way too much. Besides, the real sambal oelek used brown palm/coconut sugar.
This turned out to be the sweetest sambal I have ever made-sickly so. Wasted a pound of peppers. Really bummed. 1 cup of sugar? Seriously, way off, but I don't know how much less would make this any good.
3 for having a go!<br/>yes Sambal Oelek is from Indonesia, . Sambal Oelek is merely a brand name!<br/>, However sambals' are endemic throughout the Malaysian Peninsula and Sri Lanka Thailand ad infinitum and vary enormously<br/> Yes, way too much sugar, I add just a pinch of dark brown sugar, no palm sugar after I saw first hand what is happening to rainforest, esp. in Malaysia, to make way for palm sugar plantations.<br/>I like the lime/ginger touch.<br/>I simmer mine with lemon grass and then remove it before storage.<br/>And I use a mix of chillies, whatever is available or in season.<br/>As for the mortar and pestle, (phht)the kitchen whizz allows bulk production, share with the frenzies.<br/><br/>I use apple cider vinegar. Lets not get too pedantic, after all, food isjust another expression of Lurv