Sambal Oelek
This chilli sambal will keep for about 6 weeks in a sealed jar in the fridge, so it is worth making up a reasonable quantity at a time if you frequently cook Indonesian-style dishes. Use a stainless steel or plastic spoon to measure out the sauce as required. This sauce is fiercely hot, and it will irritate the skin, so should you get any on your fingers, immediately wash them well in soapy water.
Ingredients
- 450g / 1Ib fresh red chillies
- 10ml / 2 tsp salt
Preparation
- Cut the chillies in half, scrape out the seeds using the point of a sharp knife and discard with the stalks. Plunge the chillies into a pan of boiling water and cook them for 5-8 minutes.
- Drain the chillies, then place them in the bowl of a food processor or blender and process until finely chopped. The paste should be fairly coarse, so stop processing before it gets too smooth.
- Spoon the paste into a glass jar, stir in the salt and cover with a piece of greaseproof paper or clear film before screwing on the lid.
- Store the sambal in the fridge. Spoon it into small dishes to serve as an accompaniment, or use it as suggested in recipes.
Makes about 350g / 12oz.