Best Sambal Oelek Recipes

HOMEMADE SAMBAL OELEK

Steps:

• 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.

HOT PEPPER PASTE LIKE SAMBAL OELEK

Steps:

• In food processor, mix all ingredients until you have a lumpy paste. Put in a saucepan (I used a small saucepan and it was perfect). Bring to boil and let simmer slowly about 15 minutes. Add salt to taste.
• Pour in a jar and let cool. It's good up to one month in the fridge.

HAMBURGER PATTIES WITH ASIAN FISH SAUCE AND SAMBAL OELEK

Steps:

• IN LARGE MIXING BOWL THOROUGHLY MIX TOGETHER ALL INGREDIENTS EXCEPT MEAT.
• ADD MEAT AND AND MIX WITH HANDS, KNEADING AND TURNING LIKE BREAD DOUGH UNTIL THE SEASONING MIX IS THOROUGHLY DISTRIBUTED. DO NOT OVERMIX MEAT OR IT WILL EMULSIFY.
• COVER AND CHILL FOR AT LEAST AN HOUR OR EVEN BETTER OVERNIGHT TO ALLOW THE SEASONINGS TO BLEND AND THE MEAT TO FIRM UP.
• MAKE INTO DESIRED SIZE PATTIES AND DUST WITH YOUR FAVORITE CREOLE OR CAJUN SEASONING.
• 5. GRILL OVER DIRECT HEAT OR COOK IN HOT CAST IRON SKILLET WITH OLIVE OIL OR BUTTER UNTIL DONE. COOKING TIME WILL VARY DEPENDING UPON SIZE OF PATTY, HEAT, ETC. TURN OFTEN WHILE COOKING. THE GOAL IS TO SEAR THE MEAT WELL BUT TURN OFTEN ENOUGH SO YOU DON'T BURN IT.
• SERVING SUGGESTION: TRY MY "Hamburger Buns, Hotdog Buns, or Dinner Rolls" recipe also on this site.

CURRIED SHRIMP OR PRAWNS WITH SAMBAL OELEK

Steps:

• In a large frying pan on medium-high heat, add olive oil, stir in curry powder and cook stirring for about 2 minutes.
• Add minced ginger and cook for another 2 minutes.
• Add onion, celery and garlic; cook and stir until onion is translucent, about 3 minutes.
• Add shrimp or prawns and cook for 2 to 3 minutes or until prawns have just turned pink, (DO NOT OVERCOOK SHRIMP OR PRAWNS).
• Add sour cream and coconut cream and bring to boil, stirring continuously until smooth.
• In a small bowl, mix together tapioca starch and cold water until smooth.
• While sauce is boiling, add tapioca starch mixture in small amounts, stirring continuously until sauce thickens to the consistency of gravy.
• Serve over cooked rice, pasta of your choice, crisp pappadams or freshly cooked naans.
• Adjust Sambal Oelek to suit your taste.
• You can substitute and use whipping cream instead of coconut cream.

SAMBAL OELEK

Steps:

• Place ingredients into a blender and pulse until chiles are finely chopped but not pureed.
• Adjust seasonings to taste.
• Store in a sealed container under refrigeration until needed.

GRILLED SHRIMP WITH CITRUS SAMBAL OELEK DRESSING

Steps:

• 1.In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper. 2.Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat, turning once, until cooked through, about 8 minutes. Transfer the shrimp to plates and spoon the dressing on top. Serve.

GROUND-LAMB AND POTATO "CHOPS" WITH SAMBAL OELEK

Steps:

• In a large skillet with a cover, heat olive oil over medium-high. Add onion and saute until translucent, 4 to 5 minutes. Stir in garlic and ginger; cook until fragrant, 30 to 45 seconds. Break up lamb into small chunks and add to skillet; cook until meat is browned, 5 to 6 minutes. Add vinegar, sambal oelek, and 1/2 teaspoon salt; stir gently to combine. Cover and cook, stirring occasionally, until most of the liquid has evaporated, 10 to 12 minutes. Remove from heat and let cool to room temperature. Stir in cilantro and adjust seasoning as desired. (Lamb filling can be made ahead and refrigerated, covered, up to 1 day.)
• While lamb is cooking, place potatoes in a large stockpot and cover with cool water by 1 inch. Bring to a boil, then reduce heat to medium-low and simmer, covered, until completely tender, 20 to 25 minutes. Drain; let potatoes cool to room temperature. (Potatoes can be made ahead and refrigerated, covered, up to 1 day.)
• Peel potatoes; using a masher or fork (or a ricer if you prefer a smoother texture), mash until there are no visible chunks left behind. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust seasoning as desired.
• To assemble chops, take 3 or 4 generous tablespoons mashed potatoes in the palms of your hands and flatten into a disk. Put 1 1/2 to 2 tablespoons lamb filling in the center, and fold the edges of the potato around it to form a patty 1 1/2 to 2 inches in diameter. Transfer to a sheet of parchment; repeat with remaining potatoes and filling.
• Whisk egg in a small bowl. Spread out breadcrumbs on a baking sheet. Using a pastry brush, brush a patty with egg and coat evenly with breadcrumbs, shaking off excess. Repeat with remaining patties.
• In a nonstick or cast-iron skillet, heat 1 to 2 tablespoons vegetable oil over medium-low. Cook patties in batches, adding more oil as needed, until golden brown, 4 to 5 minutes per side. Drain on paper towels. Serve hot or warm.

SAMBAL OELEK

Steps:

• 1. Remove stalks from chillies, chop roughly. (Wearing gloves is advised). Combine in a pan with water and bring to the boil. Reduce heat to low, cover and simmer for 15 mins. 2. Pour the chillies into a food processor, add salt, sugar, vinegar and oil, blend until finely chopped. Store in a small glass jar in the fridge for up to two weeks.

SAMBAL OELEK

Steps:

• Place chilies in a bowl and cover with very hot water.
• Let them steep for 15 to 20 minutes until soft.
• Drain chiles and discard water.
• Combine all ingredients in a blender or food processor and puree till smooth.
• If it is too thick thin with more lime juice.
• Can be stored for 2 weeks covered in refrigerator.

GROUND-LAMB AND POTATO "CHOPS" WITH SAMBAL OELEK

Steps:

• In a large skillet with a cover, heat olive oil over medium-high. Add onion and saute until translucent, 4 to 5 minutes. Stir in garlic and ginger; cook until fragrant, 30 to 45 seconds. Break up lamb into small chunks and add to skillet; cook until meat is browned, 5 to 6 minutes. Add vinegar, sambal oelek, and 1/2 teaspoon salt; stir gently to combine. Cover and cook, stirring occasionally, until most of the liquid has evaporated, 10 to 12 minutes. Remove from heat and let cool to room temperature. Stir in cilantro and adjust seasoning as desired. (Lamb filling can be made ahead and refrigerated, covered, up to 1 day.)
• While lamb is cooking, place potatoes in a large stockpot and cover with cool water by 1 inch. Bring to a boil, then reduce heat to medium-low and simmer, covered, until completely tender, 20 to 25 minutes. Drain; let potatoes cool to room temperature. (Potatoes can be made ahead and refrigerated, covered, up to 1 day.)
• Peel potatoes; using a masher or fork (or a ricer if you prefer a smoother texture), mash until there are no visible chunks left behind. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust seasoning as desired.
• To assemble chops, take 3 or 4 generous tablespoons mashed potatoes in the palms of your hands and flatten into a disk. Put 1 1/2 to 2 tablespoons lamb filling in the center, and fold the edges of the potato around it to form a patty 1 1/2 to 2 inches in diameter. Transfer to a sheet of parchment; repeat with remaining potatoes and filling.
• Whisk egg in a small bowl. Spread out breadcrumbs on a baking sheet. Using a pastry brush, brush a patty with egg and coat evenly with breadcrumbs, shaking off excess. Repeat with remaining patties.
• In a nonstick or cast-iron skillet, heat 1 to 2 tablespoons vegetable oil over medium-low. Cook patties in batches, adding more oil as needed, until golden brown, 4 to 5 minutes per side. Drain on paper towels. Serve hot or warm.