Guest Post: Sambal Ulek

Hi all, I’m Ira from Cooking Tackle. As for today, I am a guest writer at Bea and Kyle cooking blog. It’s really wonderful being here, able to share my Indonesian home cooking recipe.

 

Today I share my Sambal Ulek (Oelek) recipe, its very simple and easy to make it at home, also it can be kept in clean jar refrigerated for future uses.

Sambal is spicy condiment, an exciting side dish that most people in south east asia would definitely love it to the limit. The quantity uses of chili in the sambal is basically dominated, there are other taking sides ingredients are such shallots, garlic, tomato and of course toasted shrimp paste (Terasi/Belachan).

The word Oelek is a Dutch spelling which is in Indonesian spelling has become simply ulek, however both are having the same pronounciation.

To get the best result of Sambal Ulek (Oelek) is crushing all the ingredients in a traditional way by using Cobek, I would say its typically an Indonesian traditional mortar and pestle.

Sambal ulek (oelek) does extremely useful, it could be an additional added to the Nasi goreng (Indonesian fried rice), Mie Goreng (fried noodles), pepes ikan (fish wrapped in banana leaves) and many other Indonesian dishes.

Sambal Ulek (Oelek)

Ingredients

20 fresh, red chillies/cayenne pepper (cabe keriting)- deseeds and sliced

12 shallots – sliced

4 cloves garlic – peeled and sliced

1 fresh tomato, peel and wedges

1 ½ teaspoon coconut sugar (palm sugar /brown sugar)

1 tsp salt or to taste

1 teaspoon toasted shrimp paste (terasi/belachan)

4 tablespoon coconut oil

Cheeks of lime to serve

Method

Heat oil in a wok or skillet, add the chilli, shallots and garlic, fry for about 3 minutes or until medium soft.

Add tomato and continue to quick fry for another 1 minutes.

Off the heat and transfer the ingredients into mortar and pestle, add in toasted shrimp paste.

Do a crush and twisting movement until all the ingredients are simply became a paste (pounding them if you are using mortar and pestle).

Simply season with coconut sugar and salt, have a taste and adjust to your liking.

Serve as your side dish together with the cheeks of lime.

Cook’s notes

You may use a food processor to processes the ingredients, add an additional oil if needed.

Sambal ulek (Oelek) can be store in an airtight container-refrigerated for up to a week (in the freezer absolutely longer).

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