📝 About This Recipe
Hailing from the vibrant culinary islands of Indonesia, Sambal Oelek is a foundational chili paste that celebrates the raw, unadulterated heat of the bird's eye chili. Unlike its fermented or cooked cousins, this 'oelek' (meaning 'stone mortar and pestle') version focuses on brightness, acidity, and a satisfyingly chunky texture. It is a versatile flavor bomb that adds an instant kick of sunshine and fire to everything from stir-fries to marinades.
🥗 Ingredients
The Chili Base
- 1/2 pound Red Bird's Eye Chilies (stems removed; also known as Thai chilies)
- 1/4 pound Red Fresno or Holland Chilies (for a milder, fruitier base and bulk)
- 1.5 teaspoons Sea Salt (acts as both a seasoning and an abrasive for grinding)
Acids and Aromatics
- 2 tablespoons Rice Vinegar (unseasoned)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Coconut Sugar (or palm sugar to balance the heat)
- 2 cloves Garlic (peeled and roughly chopped)
- 1 small Shallot (peeled and sliced)
- 1 tablespoon Vegetable Oil (neutral oil like canola or grapeseed)
- 2 tablespoons Water (only if using a blender)
👨🍳 Instructions
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1
Begin by thoroughly washing all the chilies. Pat them completely dry with a paper towel; any excess water can dilute the flavor and shorten the shelf life.
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2
Remove the green stems from the chilies. For a slightly milder paste, you can slice the larger Fresno chilies lengthwise and scrape out the seeds, but keep the Bird's Eye seeds for that authentic heat.
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3
If using a traditional mortar and pestle (the 'oelek'), add the chopped chilies, garlic, shallots, and sea salt. The salt acts as an abrasive to help break down the fibers.
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4
Grind the ingredients with a circular motion until a coarse, chunky paste forms. You want to see small bits of chili skin and seeds; it should not be a smooth purée.
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5
If using a food processor or blender, pulse the chilies, garlic, shallots, salt, and water in short bursts. Stop frequently to scrape down the sides to ensure an even, chunky texture.
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6
Transfer the ground chili mixture to a small non-reactive saucepan. Heat the vegetable oil over medium-low heat.
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7
Add the chili paste to the pan and sauté gently for 3-5 minutes. This 'blooms' the oils in the chilies and mellows the raw bite of the garlic and shallots without fully cooking the paste.
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8
Stir in the coconut sugar and rice vinegar. Continue to simmer for another 60 seconds until the sugar is completely dissolved.
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9
Remove the pan from the heat and stir in the fresh lime juice. This adds a final layer of bright acidity that balances the deep heat.
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10
Taste the sambal carefully. If it is too sharp, add a pinch more sugar; if it needs more depth, add a tiny pinch of salt.
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11
Allow the sambal to cool completely at room temperature. The colors will deepen slightly as it cools.
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12
Transfer the cooled paste to a sterilized glass jar. Press down with a spoon to remove air bubbles and seal tightly.
💡 Chef's Tips
Always wear gloves when handling large quantities of hot chilies to avoid 'chili burn' on your skin. If you find the paste too spicy, substitute more red bell pepper or Fresno chilies for the Bird's Eye chilies. For a deeper umami flavor, you can add 1 teaspoon of toasted shrimp paste (terasi) during the grinding step. Ensure your storage jar is bone-dry; moisture is the enemy of preservation for fresh chili pastes. Store in the refrigerator for up to 3 weeks, or freeze in ice cube trays for long-term portioned use.
🍽️ Serving Suggestions
Swirl a tablespoon into Nasi Goreng (Indonesian Fried Rice) for an authentic spicy kick. Mix with a little soy sauce and lime juice to create a vibrant dipping sauce for grilled chicken or fish. Use as a base marinade for 'Ayam Bakar' (charcoal-grilled chicken). Add a teaspoon to your morning scrambled eggs or avocado toast for a bright wake-up call. Whisk into a peanut sauce to provide heat and acidity to Gado-Gado salad.