How to Make Malaysian sambal oelek sauce

How to Make Malaysian sambal oelek sauce - 1 34
  • 250g red chili peppers
  • 50g shallots
  • 3 cloves garlic
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 teaspoon salt
Per serving
Calories: 120 kcal
Proteins: 2 g
Fats: 5 g
Carbohydrates: 20 g
30 minsPrint
  • Start by preparing the chili peppers. Remove the stems and cut them into smaller pieces. If you prefer a milder sauce, you can remove the seeds as well.
  • Peel the shallots and garlic cloves, then roughly chop them.
  • Heat the vegetable oil in a pan over medium heat. Add the chopped shallots and garlic, and sauté until they turn golden and aromatic.
  • Add the chili peppers to the pan and continue to cook for another 5 minutes, stirring occasionally.
  • Transfer the mixture to a blender or food processor. Add the sugar, lime juice, and salt. Blend until you achieve a smooth consistency.
  • If the sauce appears too thick, you can add a small amount of water to adjust the consistency.
  • Once blended, taste the sauce and adjust the seasoning according to your preference. You can add more sugar or salt if needed.
  • Let the sauce cool down before transferring it to a sterilized jar or container.
  • The sambal oelek sauce is now ready to be served.

Sambal oelek sauce is commonly served as a condiment or accompaniment to various Malaysian dishes. It pairs well with rice, noodles, grilled meats, and seafood. Its spicy and tangy flavors add a delightful kick to any dish it is served with.

In conclusion, sambal oelek sauce is a popular hot sauce originating from Malaysia. It is made primarily with red chili peppers, which provide the heat and vibrant color. This versatile sauce can be easily customized to suit individual preferences by adjusting the level of spiciness and sweetness. Its rich flavor profile and fiery kick make it a beloved condiment in Malaysian cuisine and beyond.

Facts about sambal oelek sauce:

  1. Sambal oelek is derived from the Indonesian and Malay words “sambal” (a chili-based sauce) and “oelek” (meaning crushed or ground).
  2. The sauce is typically made using red chili peppers, but variations can also be found using green chili peppers or a combination of both.
  3. Sambal oelek is a staple in many Southeast Asian cuisines, including Indonesian, Malaysian, and Singaporean.
  4. It is often used as a base for other sauces and can be further enhanced with additional ingredients like shrimp paste, tamarind, or spices.
  5. Sambal oelek is known for its spicy and tangy flavor, adding depth and heat to dishes.
  6. It can be stored in the refrigerator for several weeks, allowing its flavors to develop and intensify over time.
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