Mum’s Sambal Oelek.

A fan since childhood, this Thai / Malasian / Singapore chilli and ginger mixture will add a whole new dimension to your oriental dishes. Or even just your cheese and crackers. Rocket fuel…

1 lb red chilli
5 1/2 ounces garlic, peeled and chopped
5 1/2 ounces tender young ginger, peeled and chopped
2 stalks lemongrass, thinly sliced (white part only)
6 fluid ounces vinegar
8 ounces sugar
salt, to taste
1 tablespoon lime zest, chopped

Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle.
While processing gradually add the vinegar.
Place the pureed mixture into a saucepan and bring to a boil.
Reduce the heat and simmer for 3 minutes.
Add the sugar and stir until dissolved.
Add the salt and lime zest.
Remove from the heat, cool and bottle in sterilised jars.


This entry was posted in Asiatic, Chilli and tagged . Bookmark the permalink.

3 Responses to Mum’s Sambal Oelek.

  1. lazybill says:

    Mmmm….that looks immense. I’m going to a ‘chilli-fest’ near me in Blackpool on Sunday, that gives me a great recipe idea, thanks.

  2. Charlie says:

    Great stuff, let me know how you get along.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s