Sambal Oelek

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A paste that is made up of a mixture of ground chiles, salt and brown sugar. It is generally served with rice and curried dishes and is used as a condiment or a side dish.
Recipe By: Jill Norman "The Complete Book of Spices"
  • PrepN/A |
  • TotalN/A |
  • Serves 4



This is the most basic sambal. To make other sambals, ingredients such as trassi or blachan, a firm paste made of rotted shrimp, and candlenuts are added to the mix.

Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast over a medium heat for a few minutes. Cool, then chop finely and pound to a paste with the salt and sugar.

The chili seeds may be taken out, or left in if you want a really fiery relish.

The sambal will keep for a week or so in a jar in the refrigerator.
Recipes From - The Gourmet Food And Cooking Resource