Sambal oelek

Sambal oelek is a chili paste from Indonesia and Malaysia. It is made from fresh red chilies crushed with salt and usually a little vinegar, with no garlic, sugar or other spices. Sambal is the general word for chili-based sauces, and oelek (or ulek) refers to the stone pestle used to grind it. It tastes hot, fresh and sharp, and lets the chili flavor stand out.

How to use it

• Stir a teaspoon into stir-fries, fried rice, noodle dishes and soups.
• Mix it into marinades for chicken, pork or shrimp (prawns in the UK).
• Stir a little into mayonnaise, ketchup or yogurt for a quick hot dip.
• Use it as the base for other sambals: fry it with shallots, garlic, shrimp paste and sugar.
• Serve a small bowl on the side so people can add heat to taste.

It is hot. Start with ½ teaspoon per serving and add more once you have tasted it.

Substitutes

• Make your own: pound or blend 100 g (about 3½ oz) fresh red chilies with ½ teaspoon salt and 1 teaspoon rice or white vinegar until coarse. It keeps in the fridge for about a week.
• Chopped fresh red chili with a pinch of salt and a splash of vinegar.
• Sriracha-style chili sauce. It is sweeter and has garlic, so use a little less.
• Other chili pastes such as harissa or gochujang. They work for heat but bring their own very different flavors.

How to store it

Keep the jar in the fridge after opening and use a clean spoon each time. It keeps for months. The color darkens over time, which is fine.

In recipes

Indonesian and Malaysian recipes use many sambals, and a recipe that just says "sambal" may mean a cooked one with garlic, shrimp paste and sugar. When it says sambal oelek, it means this plain, raw paste. Some recipes pair it with fish sauce, lime and sugar for a quick dipping sauce. A mortar and pestle gives the classic coarse texture if you make it yourself.