Sambal Oelek

Sambal Oelek is a staple in Malaysian and Thai cooking. Oelek means grinding so sambal oelek means ground chilli sambal! This can also be frozen. We froze this in small batches of about 4 tbs each and have simply fried prawns, added the sambal oelek and then served over brown rice. It was delish and an excellent entree.

450 g red chilies
150 g garlic, peeled and chopped
150 g tender young ginger, peeled and chopped
2 stalks lemongrass, thinly sliced (white part only)
180 ml vinegar
225 g sugar
Salt, to taste
15 ml lime zest, chopped


1. Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle.
2. While processing gradually add the vinegar.
3. Place the pureed mixture into a saucepan and bring to a boil.
4. Reduce the heat and simmer for 3 minutes.
5. Add the sugar and stir until dissolved.
6. Add the salt and lime zest. Remove from the heat, cool and bottle in sterilised jars.

Source: Scott made this from a recipe he found on the internet.