Monday, 4 March 2013

Red Chili Sambal / Sambal Oelek (Malaysian Chutney/Hot Chili Garlic Sauce)

A staple in Malaysian and Thai cooking. Oelek means grinding so sambal oelek means ground chili sambal! 

Fresh red chilies, sliced- 10 (You can remove the seeds, if you don't like more spicy.) 
Ginger, sliced – 1 inch 
Garlic, peeled- 10 cloves
Onion, chopped- 1 to 3 
Oil- 4 tbsp 
Lime juice- 4 tbsp 
Sugar- 2 tsp 
Salt- 2 tsp or to taste

Suddenly I got these chilies in our local market. They were not costly even...just Rs. 60 per kg. Immediately I bought these lovely red beauty. I didn't idea, how to use? I experimented with these chilies  I made pasta, stir-fry and sambal with these beauty. 

Grind ginger, chilies  shallots & garlic in a chopper to a paste. Add a little oil if needed to keep the blades working. 

Heat the oil in a wok and stir the paste over medium heat until the oil separates from the paste. 

Add lime juice and season with the sugar & salt. Then saute for another 2 minutes. Remove from the heat and transfer into a bowl.
Sambal  keep in the refrigerator for 2-3 weeks, more in deep freeze.

Eating Suggestions:
Eat with fried tofu, fried rice, fish, vegetable, boiled egg or any chips.
Use as chili garlic sauce. Use in stir-fry dishes.

It can be used in asian dishes as well as mexican... 
For a spicy dip....Combine 1/2 cup plain yogurt with 1 tbsp sambal oelek. Delicious also in sandwiches and burgers.

I adopted this recipe from Cupid's Kitchen. I did some changes in original recipe as per our Indian taste. This chilies are hot and spicy but not hottest. These are not Thai chilies which are specially used in Sambal and they are more spicy.
Shallots (Madrasi Onion) are small, so I used onion only one in my recipe. you can use more.

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