Post by SeaDragon on Jan 27, 2016 16:24:37 GMT 10
Sambal Oelek (Sambal Ulek)
The most basic of Indonesian sambals. This sambal may be used directly as a condiment with your meal, or as a base for making other sambals, or in recipes where red chillies are called for. The typical red chillies used is the milder, long cylindrical chillies called lomboks in Indonesia, but you may use the hotter bird's eye chillies (cabe rawit) for more kick to your sambal.
Ingredients:
450g fresh red chillies
2 to 4 teaspoons salt
A little vinegar (optional)
Method:
Rinse the chillies and remove stalks, then roughly chop the chillies. Pound in a pestle and mortar into a coarse paste, you don't want this chilli paste too smooth. Alternately put the chopped chillies, seeds and all, into a food processor or blender with just enough vinegar (or water) to keep the blade moving and blend to a coarse paste.
Add the salt, to taste. The more salt you add, the longer the sambal can be preserved and kept, but remember to adjust the saltiness in the other recipes if you want to use it as a base for the other recipes.
Transfer the chilli paste into a sterilised, airtight jar and store in the refrigerator for at least two weeks, or up to 1 month.
Another version with cooked chillies:
Ingredients:
450g fresh red chillies
2 to 4 teaspoons salt
Method:
Rinse the chillies and remove stalks, then roughly chop the chillies. Put the chopped chillies into a saucepan with enough water to cover and bring to a boil, lower heat and simmer for about 10 minutes. Drain, then pound or blend to a coarse paste, add salt and keep in a sterilised, airtight jar and store in the refrigerator for at least two weeks, or up to 1 month.
The most basic of Indonesian sambals. This sambal may be used directly as a condiment with your meal, or as a base for making other sambals, or in recipes where red chillies are called for. The typical red chillies used is the milder, long cylindrical chillies called lomboks in Indonesia, but you may use the hotter bird's eye chillies (cabe rawit) for more kick to your sambal.
Ingredients:
450g fresh red chillies
2 to 4 teaspoons salt
A little vinegar (optional)
Method:
Rinse the chillies and remove stalks, then roughly chop the chillies. Pound in a pestle and mortar into a coarse paste, you don't want this chilli paste too smooth. Alternately put the chopped chillies, seeds and all, into a food processor or blender with just enough vinegar (or water) to keep the blade moving and blend to a coarse paste.
Add the salt, to taste. The more salt you add, the longer the sambal can be preserved and kept, but remember to adjust the saltiness in the other recipes if you want to use it as a base for the other recipes.
Transfer the chilli paste into a sterilised, airtight jar and store in the refrigerator for at least two weeks, or up to 1 month.
Another version with cooked chillies:
Ingredients:
450g fresh red chillies
2 to 4 teaspoons salt
Method:
Rinse the chillies and remove stalks, then roughly chop the chillies. Put the chopped chillies into a saucepan with enough water to cover and bring to a boil, lower heat and simmer for about 10 minutes. Drain, then pound or blend to a coarse paste, add salt and keep in a sterilised, airtight jar and store in the refrigerator for at least two weeks, or up to 1 month.