📝 About This Recipe
Hailing from the vibrant culinary traditions of Indonesia, Sambal Oelek is the ultimate 'mother sauce' of chili pastes, prized for its raw, bright, and unapologetically fiery character. Unlike cooked sambals, this version focuses on the pure essence of the chili, balanced with a touch of salt and the zesty brightness of lime. It is an essential, versatile condiment that adds an instant punch of heat and complexity to stir-fries, marinades, or simple bowls of steamed rice.
🥗 Ingredients
The Chili Base
- 150 grams Red Bird's Eye Chilies (stems removed; for intense heat)
- 250 grams Red Fresno or Holland Chilies (stems removed; for body and color)
- 1.5 tablespoons Sea Salt (coarse grain preferred)
Acids and Preservatives
- 2 tablespoons Rice Vinegar (helps preserve the bright red color)
- 1 tablespoon Fresh Lime Juice (ideally from Kaffir or Key limes)
- 1 teaspoon Palm Sugar (finely grated; to balance the acidity)
Aromatics (Optional for Depth)
- 3 pieces Garlic Cloves (peeled and roughly chopped)
- 1 tablespoon Vegetable Oil (neutral oil like canola or grapeseed)
👨🍳 Instructions
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1
Thoroughly wash all the chilies under cold running water and pat them completely dry with a clean kitchen towel. Any excess moisture can reduce the shelf life of the sambal.
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2
Remove the green stems from the Bird's Eye and Fresno chilies. For a slightly milder paste, you may slice the Fresno chilies lengthwise and scrape out some of the seeds, though traditional Sambal Oelek retains them all.
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3
Roughly chop the chilies into smaller pieces to assist the grinding process. If using garlic, chop the cloves into thirds.
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4
Traditional Method: Place the chilies, garlic, and coarse sea salt in a large stone mortar and pestle (Ulekan). The salt acts as an abrasive to help break down the chili skins.
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5
Begin grinding in a circular motion, applying firm pressure. Continue until a coarse, chunky paste forms. You want to see the seeds and bits of skin, not a smooth purée.
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6
Modern Method: If using a food processor, add the chilies, garlic, and salt to the bowl. Pulse in short 1-second bursts about 10-15 times.
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7
Stop the processor frequently to scrape down the sides. Ensure you do not over-process; the texture should remain rustic and textured.
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8
Transfer the crushed chili mixture into a non-reactive glass or ceramic mixing bowl.
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9
Add the rice vinegar, fresh lime juice, and grated palm sugar to the chili paste.
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10
Stir the mixture thoroughly for 1-2 minutes to ensure the salt and sugar have completely dissolved into the liquids.
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11
Taste a tiny amount using a clean spoon. It should be vibrantly salty, sharply spicy, and have a hint of tang. Adjust salt or sugar if necessary.
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12
Stir in the tablespoon of vegetable oil; this helps coat the chili pieces and adds a beautiful glossy sheen to the final product.
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13
Transfer the sambal into a sterilized glass jar, pressing down to remove air bubbles.
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14
Wipe the rim of the jar clean and seal tightly. Let it sit at room temperature for 2 hours to allow flavors to meld before refrigerating.
💡 Chef's Tips
Always wear gloves when handling large quantities of chilies to avoid 'chili burn' on your skin. If the sambal is too hot, increase the amount of palm sugar slightly to mask the burn without losing the flavor. For a deeper red color, use the ripest chilies available; avoid any that have green or soft spots. Store in the back of the refrigerator where it is coldest; it will stay fresh for up to 3 weeks. Use a clean, dry spoon every time you dip into the jar to prevent cross-contamination and spoilage.
🍽️ Serving Suggestions
Swirl a tablespoon into a bowl of Nasi Goreng (Indonesian Fried Rice) for authentic heat. Mix with a little soy sauce and lime juice to create a zesty dipping sauce for grilled prawns or fish. Spread a thin layer over a fried egg breakfast sandwich for a spicy morning wake-up call. Whisk into a peanut sauce to add brightness and a spicy kick to chicken satay. Pair with a cold, crisp Lager or a sweet Thai Iced Tea to balance the intense capsaicin heat.