Sambal Oelek¶
 Serves |
 Total Time |
|---|---|
| 12 | 15 minutes |
Ingredients¶
- 1 lb fresh red chili peppers
2 cloves garlic cloves- 1.5 tsp coarse salt
2 Tbsp rice vinegar
1 tsp brown sugar
Cookware¶
- mortar and pestle or food processor
- small saucepan
- glass jar
Instructions¶
Step 1¶
Remove the stems from the fresh red chili peppers. You can keep all or some of the seeds depending on your desired heat level. Roughly chop the peppers.
Step 2¶
Coarsely grind the chopped chilies, garlic cloves, and coarse salt in a mortar and pestle, or pulse in a food processor until you get a chunky, textured paste (avoid puréeing it completely).
Step 3¶
Stir in the rice vinegar and brown sugar (if using).
Step 4¶
To increase shelf life and help the flavors meld, transfer the paste to a small saucepan and simmer over medium-low heat for 5 to 8 minutes.
Step 5¶
Allow the paste to cool completely, then spoon it into a clean, airtight glass jar. Store in the refrigerator.
The Umami Swap
Traditional non-vegetarian sambals get their umami from trassie (fermented shrimp paste). If you want that deep savory element without using seafood, stir in ½ tsp of dark soy sauce, a splash of liquid aminos, or a tiny pinch of monosodium glutamate (MSG) during the grinding step.
Serving Ideas
Use this as a dipping sauce for vegetable fritters (bakwan), stir a spoonful into your nasi goreng (fried rice), or use it as a spicy marinade for tofu, tempeh, or roasted vegetables.
Source