Top Review by Chef Dudo
That only one teaspoon of sambal could make this so hot! At first I thought that 12 servings was way too much for the amount of sauce but when I tasted it I realized that one tablespoon per serving would be enough, otherwise it would be too hot. As it is the sauce is perfect for just a touch of spicyness on the pasta, fish or burgers or whatever you want to use it for. The second time I made the sauce I decided to mellow the spicyness. OK, I could have left out the sambal as suggested but I wanted to try another thing. Had some creme fraiche left in the fridge and decided to use that. The amount used was about 3/4 cup. Added this at the end of the cooking and just heated it through. Now the sauce was mellowed and with a very nice taste, just spicy enough. Used it as a pasta sauce. With this addition I got 3 servings out of the recipe (when it is not so hot you can use more than one tablespoon.....) It freezes well and I found that adding a handful of sliced mushrooms to one serving was a good idea. I know I have changed the original recipe but the original is very good for playing around with! Thanks for posting.
- 2 tablespoons oil, olive
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 cup onion, chopped
- 1 cup canned tomato (plus puree)
- 1 teaspoon sambal oelek
- 1 teaspoon soy sauce
Directions See How It's Made
- Heat the olive oil in a large saucepan.
- Add the garlic and gingerroot and cook briefly then add the onion and cook until soft.
- Add the tomatoes and puree breaking up the tomatoes with a wooden spoon.
- Reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes.
- Run the sauce through the coarse blade of a food mill and save until needed.
- To serve, reheat and correct seasonings to taste.
- For a milder sauce, reduce the sambal.
- May be stored for brief periods if refrigerated.
- Serve with Cabbage Rolls, Spaghetti, Steamed Fish.