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Sambal Oelek


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Ingredients

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Sambal Oelek

  • 60 g bird's eye chillies, stalks removed
  • 20 g garlic cloves
  • 20 g fresh ginger, peeled
  • 1 stalk Fresh Lemongrass, white part only
  • 30 g rice wine vinegar
  • 30 g soft palm sugar
  • 1 tsp sea salt
  • zest of ½ lime
  • 30 g lime juice (approx. 1½ limes)
  • 1½ tbsp peanut oil
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Recipe's preparation

    Sambal Oelek
  1. Place chilli, garlic, ginger and lemongrass into mixing bowl and blend 10 sec/speed 7.  Scrape down sides of mixing bowl with spatula.

  2. Add rice wine vinegar, palm sugar, salt, lime zest and lime juice and blend 10 sec/speed 7. Scrape down sides of mixing bowl with spatula.

  3. Add peanut oil and cook 8 min/90°C/speed 1. Allow to cool before transferring into an airtight container and storing in the refrigerator until ready to use.

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Comments

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  • I made this last night to go with an Indonesian...

    Submitted by Hungry Housewife on 8. April 2018 - 21:15.

    I made this last night to go with an Indonesian pork in coconut milk recipe. Absolutely delicious! Very spicy, but really fruity and cleansing.

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  • Delicious sambal!...

    Submitted by Megsy13 on 18. February 2017 - 20:36.

    Delicious sambal!

    Mine was quite runny at the end of cooking, so I removed the MC and cooked another 10 minutes. It worked out perfectly!

    Its a lovely combination of flavours, and a hit with my chilli-loving husband. Thanks for sharing!

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  • I have a lot of chillies in

    Submitted by stellwyck on 11. February 2016 - 22:37.

    I have a lot of chillies in my garden and would like to make this. How long do you think it would last in the fridge? 

    Would adding extra salt make it last longer/ be ok?

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  • I have a lot of chillies in

    Submitted by stellwyck on 11. February 2016 - 22:36.

    I have a lot of chillies in my gather and would like to make this. How long do you think it would last in the fridge? 

    Would adding extra salt make it last longer/ be ok?

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  • AMAZING! I subbed in long red

    Submitted by Jazwa on 26. June 2015 - 20:39.

    AMAZING! I subbed in long red chillies for half, because my poor little chilli bush didn't have enough birds eye, and I'm so glad I did.. this was hot, but not face-searing like some sambals. Also subbed coconut vinegar for rice wine vinegar, cos it was all I had! I'll never buy chilli sauce again ☺️

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  • Thanks for sharing the

    Submitted by ReadySteadyCook on 1. June 2015 - 19:33.

    Thanks for sharing the recipe. Delicious 

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  • Great, love it - use it all

    Submitted by caity.lily on 26. April 2015 - 18:10.

    Great, love it - use it all the time!!

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  • mine is quite runny and

    Submitted by homestead on 27. January 2015 - 17:31.

    mine is quite runny and didn't thicken up enough. I also think i used the wrong chillies as it was searingly hot

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  • Excellent recipe, tastes very

    Submitted by KAss2014 on 4. October 2014 - 17:45.

    Excellent recipe, tastes very nice and well balanced. This certainly will become a favourite 

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  • Delicious, tangy and perfect

    Submitted by Lan207 on 31. August 2014 - 15:00.

    Delicious, tangy and perfect with Hainanese Chicken Rice, Wontons, grilled fish etc! Next time I'll make double the quantity because this was devoured by the family! 

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