So I have this jar of Sambal Oelek chili paste and I have NO idea of how to use it, or what recipe it would be used in. So this is HotSauceDaily.com’s version of “ask.com”, where I’m asking you, the reader, to help me out with suggested uses for this chili paste.
Sambal Oelek
It’s made of only 3 things: “chili, salt, distilled vinegar”, plus 3 preservatives – “Potassium Sorbate, Sodium Bisulfite and Xantham Gum“.
This rich, deep red sauce says:
Add GROUND FRESH CHILI PASTE to make any food mouth-warmingly spicy. Use it to “heat up” your stir-fry dishes, pizza, eggs, pasta, or anything you desire.”
Wow, sounds like there’s no limit… typical of the condensed marketing hype on any given bottle of sauce, I mean “mouth-warmingly”?… I like it! The hype that is.
I should add, this sauce is made and distributed by Huy Fong Foods, who make the awesome Sriracha Sauce I’ve gushed about on this blog time and again. So I’m sure it’s a quality product.
And sure, I could Google “sambal oelek recipes” to find recipes for it, but I want to hear from the experts out there… YOU. Have you ever used this concoction and what is your favorite way to use it?
Update: Oct 31, 2008 - Wow… this Sambal Oelek is very much like one of my favorite condiments for subs and pizzas – Tallarico’s Hoagie Spread. The Sambal Oelek is slightly thicker, and maybe sweeter – but it’s a great stand-in for Tallarico’s! And it’s definately hotter. Yay!
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Here are some of the the things I do with hot sauce:
Add to BBQ and spaghetti sauce for kicks.
Make excellent Bloody Mary’s, instead of horseradish.
Mix with soy to dip my sushi into, instead of wasabi.
Add to chili–of course.
Mix with sour cream, cream cheese and various spices to make dip.
Top scrambled eggs.
Drizzle lightly on cut up wedges of pita bread, and then bake, to make chips.
Add a smidge to hot chocolate, just for that little extra something…
Use anywhere Ketchup (catsup) may go……….
Thats all!
@Daisy – thanks for the suggestions. Your idea for a dip is tempting, but I especially like the idea of pita chips. I love toasting pita wedges to make chips for salsa, dips, etc. Thanks again
Brian – Thanks for pointing out the Primepress forum to me.
As for that hot sauce, I actually got some of that stuff at an Asian market and we have used it as a dipping sauce for fried dumplings. I will also throw a teaspoon of it into my meat curry.
Titos last blog post..Doh!
@Tito – I finally opened the Sambal Oelek… wow! Nice, fresh taste with lots of heat!
I think it’s similar to Tallarico’s Hoagie Spread, only a bit sweeter and hotter.
I had it on the side, with Wifey’s homemade Egg Rolls, and a batch of Firecracker Chicken (Martin Yan – Quick and Easy p.138). Awesome!
You can use it to spice of pad thai noodles.
@Christine – Pad Thai is something I’ve never tried to make at home. I’m putting it on my to-do list. Thanks for the suggestion!
Im really like chili especially with pasta! Sometimes I can eat it with fried eggs!
I think you could probably stir fry some shrimp in it… Maybe thin it with a little bit of water. After it is done, spoon over jasmine rice…
Sambal has a almost unlimited use
I add 1-2 ts to most beef or pork dishes like Gulash (not the american kind with hamburg but actually cubed meat seared, lots of chopped onions 2-3c beef broth and then boiled/simmered until meat is soft ~ 60-90 mins)
I also use it to “kick it up a notch” in several Pasta sauces, beef stew and soups.
or if you looking for a nice spicy sauce for Couscous..mix 3-4tb sambal with 1 stick melted butter and some salt (which is also a great sauce for hot wings)
Experiment…obviously every dish that calls for chilies gains from Sambal
-DG
Has anyone ever made a dipping sauce for salmon or char called “fire sauce” made with sambal oelek, soy, olive oil, green onion slices, and sugar?
Hey Jeff, never heard of that recipe, and a quick search turned up nothing. Let me know if you find something. ~brian
I used to buy Sambal Oelek back in the early 90′s. Next to it in the grocery stores was also a jar of the same size. I believe it was chile garlic sauce. I am not sure if it was the same brand. It was a dark red color, the seeds were either ground or non existent and it had an oil base. Does anyone know what this is? I have been looking for it for years.
Since you mentioned “oil base” I can only guess it was simply a garlic-chile-oil condiment. My first thought was a sriracha sauce. But I’m afraid I can’t venture a guess beyond this. Thanks Paula! I hope you find your sauce.
~brian
Hi Paula,
I think it’s SAMBAL BAJAK, you could get it at Asian groceries store, like 99 Ranch Market.
Good luck
From Wikipedia:
Sambal ulek (oelek)
Chili (bright red, thin and sharp tasting). Some types of this variant call for the addition of salt or lime into the red mixture. Oelek is a Dutch spelling which in modern Indonesian spelling has become simply ulek; both have the same pronunciation. Ulek is Indonesian special stoneware derived from common village basalt stone kitchenware still ubiquitous in kitchens, particularly in Java. The Ulekan is a pestle shaped like a hybrid of a dinner and soup-plate with an old, cured bamboo root mortar (ulek-ulek) employed in an ulek manner: a crushing and twisting motion (like using a screwdriver) for crushing lime leaves, chilies, peppers, shallots, peanuts, and other kinds of ingredients.”"
Hi – I think it is probably chilli oil… See-woo sell it (UK). I have a jar branded ‘way-on’.
Thanks, Lesley… unfortunately, heavy (relatively) bottles of hot sauces are so expensive to ship from the UK to the US. But I will look for the See-woo brand elsewhere.
Hi – just happened to come across this website and saw your question. We just bought a jar of both the Sambal and Chile Garlic sauce (side-by-side) today in Albertsons. Hope you see this and that that helps!
Thanks Jane. Come back and tell us what you did with the 2 sauces.
I put smart balance butter in a pan with minced garlic and the chili paste heat it up then add grilled shrimp to the sauce and put it over whole wheat penne. I also top it off with some veggie cheese! It is great!
Nice suggestion Brandy! We’re always looking for new ways to cook shrimp. Thank you.
Or use it to make “Vlam tostie”, a spicy toasted cheese sandwich which is a Dutch specialty:
1/2 lb ground beef
1 tsp sambal oelek
salt and pepper to taste
eight slices of cheese
eight slices of white bread
butter
Melt some butter in a pan and saute the ground beef and sambal oelek (you can brown some chopped onions first and add the beef and sambal oelek to the onions if you want.)
Put a slice of cheese on one of the bread slices, and then put one fifth to one quarter of the mixture in the middle of the slice of cheese. Put another slice of cheese and slice of bread on top of that and toast in a panini press.
Thanks Peter! This looks like a great way to make a really spicy sandwich.
What type of cheese do you suggest?
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