Sambal oelek
Sambal originates from Indonesia. A spice paste made from ground peppers known there as lombok peppers. Sambal oelek is a fresh pepper paste, unlike fried varieties such as sambal badjak.
In Indonesia, almost every household makes its own sambal oelek traditionally in a mortar. You can do that too. But a food processor or blender works just fine as well. Although, it does taste just a little better in the mortar.
The sambal keeps in the refrigerator for at least a week. Handy to use in Asian dishes instead of fresh peppers.
Preparation
Roughly chop the peppers, put them in a mortar and pound them together with the salt into a coarse purée. Add the lime juice and spoon the sambal into a thoroughly cleaned glass jar.
Title: Sauces and flavourings
Author: Caroline Dafgård Widnersson
Price: € 17,50
Publisher: Good Cook
Image: Sauces and Flavourings
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