Sambal Oelek is an Indonesian chilli paste. It's hot, so wusses, stay away! But I love it, and if I had a source here for it, I'd use it by the bucketful like I did when I lived in Canada.
My sister and her family recently came through on their way to the Maldives and brought a couple bottles with them. Oh, how I've missed the stuff!
I could have some shipped, but considering how much I LOVE LOVE LOVE it, and chillies are easy to find here (they're as available, or even more so, than green beans or carrots), it's time I learn to make my own!
The sambal oelek that I have learned to love has three ingredients. Red chillies, vinegar, and salt. Nothing complicated. I'm substituting green chillies for the red, and coconut vinegar for what's probably white vinegar, and, um, still using the salt.
I did a search on Google, and found no recipes that had just the three ingredients. They all had other stuff that, in my mind anyway, just contaminates the purity of real Sambal Oelek. So. I'm going to make one up.
However. If any of you happen to have a recipe for Sambal Oelek that has just the three ingredients, by all means, post it here. Or one that's a bit different, too, as long as you know it's good. Cuz I gotta have Sambal Oelek in my life! Gotta! Can't live without it any more! Posted by rivka (Member # 4859) on :
Rivka, have I told you lately how much I love you? And no, I don't mean it in a sick psychopathic stalker way. Besides tracking down sambal oelek recipes for me, you just add so much to the forum. All the time. Thank you.
And I'll check the recipes out.
Oh, and where I live, they may add onions, but I like the Indonesian version the best. Or, at least, that particular brand and variety of Indonesian Chilli Paste the best. Yum!
On a side note, I tried making some last night. One recipe I saw said to boil the peppers whole for a half minute or something, and then slip the outside peel off. Others didn't mention that at all. Given our chillies here, I think it's a good idea. Anyway, it turned out pretty good, but I suspect it's going to take a few more tries to get it just right. Oh darn! That means we have to eat chilli paste! What will we ever do?
Posted by rivka (Member # 4859) on :
*giggle* Love you too, quid.
Enjoy the chili paste -- less for me! (And since I prefer spiced things mild to medium, that works out well.)
Posted by quidscribis (Member # 5124) on :
My biggest reasons for loving Sambal Oelek, besides new wave garlic bread, is that, when mixed with lots and lots and lots of garlic, it makes shrimp just explode with flavor!
Oh, and it's just lovely anyway. Posted by Elizabeth (Member # 5218) on :
I make a chile sauce with red jalapenos, vinegar, salt, and a little ginger. I puree all the seeds along with it, strain it, and save the seeds ang goo for a sperad for sandwiches. I have not been able to grow the jalapenos to the red stage lately, though, sadly.
The best chile sauce I made was with Arledge peppers, but I can no longer find the seeds!
Posted by quidscribis (Member # 5124) on :
Elizabeth, let me see if I've got this straight.
After you cook the peppers, you strain off the seeds, which becomes your spread, and the rest you use as a hot sauce? That sounds cool.
With the sambal oelek, it's peppers and seeds all together, no straining. I don't think I could ever be bothered to go to the trouble of straining. Too much work.
As I think about it, your spread, on top of crackers with cream cheese sounds fantabulous! Posted by Scythrop (Member # 5731) on :
While I have to admit that I'm no help with the receipe, Quid, I just wanted to let you know how much I approve of your taste in Chilli Sauce. I *adore* Indonesian Sambal Olek and have been known to use liberal quantites of it on completely inappropriate foods. (Eggs, Mushrooms...mmmmmm....)
Good luck with the cook up. Let us know how it turns out.
tony
Posted by Elizabeth (Member # 5218) on :
Quid, The straining is not difficult at all. I just use cheesecloth over a funnel, and funnel the liquid right into a washed out bottle(usually Worcestershire sauce) Isn't it amazing how different chile peppers taste? I grew some one summer that were about four feet, and like a bush. (the plant, not the peppers!) They are so beautiful as plants. At the end of the summer, they are the only things not choked by weeds, which is why I mainly grow peppers and get the beans, etc. at the farmer's market.
[ January 03, 2005, 07:57 AM: Message edited by: Elizabeth ]
Posted by quidscribis (Member # 5124) on :
Inappropriate foods? *gasp!* I perish at the thought! There is NO such thing!
Eliz, I *know* straining isn't difficult, but I'm lazy and just generally can't be bothered. That's really my only excuse. Posted by solo (Member # 3148) on :
Quid, is the brand you love the stuff in the plastic jar with the green lid? I love that stuff. I should really pick some up today when I go grocery shopping. I will think of you next time I use it. The homemade stuff sounds really good. Hopefully I can grow some peppers here in the spring and summer.
Posted by quidscribis (Member # 5124) on :
I'm now seriously considering ordering a case of the stuff, but haven't decided on whether to get the 12 pack of 18 oz, or the 4 pack of 8.5 lbs. I'll have to do a cost analysis. But damn, I want that stuff!
Posted by solo (Member # 3148) on :
I know this is late to be responding to this post, but yes that is the stuff. It is amazing. I still haven't picked any up as I totally forgot about it while I was in Mexico. I need to get some. It is about 5 or 6 bucks for a large jar but it would last me months so it is definitely worth it.
Posted by quidscribis (Member # 5124) on :
You get yours in Mexico? How . . . interesting. Still, I'm jealous for you.
My sister brought me two jars, and we've got about 1/4 of the last jar left. And that just makes me very very sad. Posted by Annie (Member # 295) on :
Coconut vinegar? Ooh - how fascinating! Currently my favorite vinegar is ume plum vinegar, which, mixed with sesame oil, makes a fantabulous dressing.
Posted by Annie (Member # 295) on :
Oh! I wasn't familiar with the name of the chili paste until you linked to that picture - of course I know that stuff! It's the rooster sauce! Love it! I thought it was Thai for some reason...
Posted by quidscribis (Member # 5124) on :
I use coconut vinegar because it's the standard vinegar here. There is no such thing as plain vinegar, but there is artificial vinegar - no idea what that is. I can also get balsamic vinegar and red wine vinegar, but that's it for varieties here.
Sigh. The life I lead.
Coconut, by the way, is used for everything. The sap makes treacle and jaggery, sorta like maple syrup and brown sugar. Fermented, it becomes arrack and toddy, alcoholic drinks. You can drink the water in the coconut, use the meat either as is, dried, or squish the liquid out of it for coconut milk. The husk can be made into bowls, cups, or spoons, or, for that matter, carved into decorations or masks. The husk is also made into rope. The leaves are woven for baskets and roofs (I'm tempted to say "reef".) The oil from the coconut is used in cooking, and is even said to be the healthiest oil on the planet. There are probably other uses that I'm forgetting, but you get the basic idea.
So, yes, we use coconut vinegar. Posted by rivka (Member # 4859) on :
quote: The oil from the coconut is used in cooking, and is even said to be the healthiest oil on the planet.
My initial reaction to that statement was HUH?!? So I googled, and found an incredible number of people out there willing to sell me miraculous coconut oil supplements.
(I know you specified "is said" and not that you were claiming it to be true, quid. I just find such claims bothersome. Especially when the "studies" these sites quote are clearly so incredibly flawed. )
Posted by solo (Member # 3148) on :
No I don't get mine in Mexico. I went to Mexico a few days after my earlier comment about wanting to get some. I then forgot all about wanting some as I was enjoying the mexican sun and food. Now that I am back in Edmonton I can get it at the grocery store.
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