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…

Ingredients:
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

Method:
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.

sambal

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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.

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