Homemade Sambal Oelek
photo by gailanng
- Ready In:
- 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.
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
Actually authentic sambal oelek consists of shrimp paste which is totally absent in this recipe. And if you couldn't source shrimp paste then you can make it at home by melting butter in a skillet and then add shrimps , salt and pepper . Cook through over high heat till shrimps are done and then put in a blender. I hope I am of some use to you .
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....<br/><br/>Secondly, right about the sugar amount used in this recipe. Way too much. Besides, the real sambal oelek used brown palm/coconut sugar.