Sambal oelek is a spicy chutney or paste used in Malaysian as well as Indonesian cuisines. Beware, it involves quite a lot of fresh chilli peppers.
- 10 green bird’s eye chillies, washed and tops removed
- 10 red chillies, washed and tops removed
- 1 red pepper, washed and chopped
- 1 red onion, peeled and chopped
- 1 tomato, washed and chopped
- 1 lemon, juice only
- 2.5cm (1in) fresh ginger, peeled and cut into slices
- 2 garlic cloves, peeled and chopped
- 45ml (3 tbsp) vegetable oil
- 7.5ml (1 tsp) salt
- 2.5ml (½ tsp) black pepper
- 5ml (1 tsp) dried red chilli flakes
- 5ml (1 tsp) paprika
- 2.5ml (½ tsp) dried turmeric
- Place all the ingredients in a large frying pan and fry for 10 minutes or until everything is cooked.
- Transfer the contents to a food processor and blend until smooth, or desired consistency.
- Store in the fridge and use as needed.
- Some versions of Sambal Oelek only consist of chillies and salt. This recipe gives a wider flavour range and remains very spicy!
- Category: Condiment
- Method: Pan Fry
- Cuisine: Indonesian
Keywords: Sambal Oelek recipe, vegan Sambal Oelek, Indonesian cuisine