Sambal Ulek Recipe

Sambal Ulek Recipe
A great sambal recipe to try !
  • 25 Chillies
  • White vinegar (see method)
  • 2 teaspoons Salt

Wash the chillies, then just remove the stalks, but not the seeds. Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes! Let it settle before opening the lid, carefully.) If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste. Then stir in the salt. Keep the finished chilli paste or sambal in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe. This is an Indonesian style chilli paste or sambal recipe, a great way to keep excess chillies you've harvested.



Sambal Recipe Ingredients
Spice paste (pounded or blended):

* 10 dried chillies
* 10 shallots
* 4 cashew nuts
* 2 tbs belacan (dried shrimp paste)

Other Sambal Recipe ingredients:

* 1 tbs tamarind pulp
* 1/2 cup water
* 4 tbs oil
* 100 g raw peanuts with skin intact
* 1 cup oil for deep frying ikan bilis
* 1/2 cup coconut milk mixed with 1/4 cup water
* 1 tsp sugar
* 1/2 tsp salt
* 100 g ikan bilis (heads removed), rinsed and drained well.


* Mix tamarind with water then strain over fine sieve, discard pulp.
* Heat 2 tbs of oil over medium fire, stir fry peanuts till golden.
* Remove and drain on paper towels.
* In the same pan, add oil for deep frying. Heat oil over high fire and deep fry ikan bilis till crispy. Drain ikan bilis on paper towel.
* Discard oil from the pan.
* Using a clean pan and new oil for saute, heat 2 tbs of oil and fry spice paste for two minutes.
* Add half the coconut milk and fry another 2 minutes until fragrant.
* Add tamarind extract, sugar and salt.
* Lower fire and simmer until thicken, about 2 more minutes.
* Add ikan bilis and peanuts to the sambal paste. Stir to mix well.
The sambal recipe of ikan bilis is ready to ~!!
Sambal Recipe-Malaysian-sambal-sauce

Indonesian Spice Paste (Sambal)

Indonesian Spice Paste (Sambal)
A nice sambal recipe to try !

* 3 tablespoons oil
* 1/4 cup minced onion
* 1-2 tablespoon minced garlic
* 4-6 teaspoons tiny dried red chilies, crushed or hot red pepper flakes
* 1/3 cup finely minced fresh tomato
* 1 teaspoon salt
* 2 teaspoons sugar
* 2 teaspoons molasses


1.In a small frying pant or in a wok, heat te oil and stir fry the onions and garlic.
2.After a minute, add the hot pepper flakes or dried chiles.
3.Reduce heat and stir constantly so the peppers don't burn.
4.As soon as the flakes darken a little, add the rest of the ingredients and on the lowest heat, cook the sambal until most of the moisture has evaporated, about 15-20 minutes.
5.The final sambal product should be so well cooked that you can't detect the tomatoes.
6.This sambal recipe makes only a small amount, which is all you'll need. Refrigerated, this sambal recipe will keep for months. Enjoy !!!

Malaysian Sambal Recipe

Malaysian Sambal Recipe
A hot sambal recipe to try !
  • 10 hot peppers (Variety:Long Hots; can substitute with 15 to 20 serrano peppers)
  • 2 tablespoon toasted dried shrimp paste
  • 3/4 teaspoon salt
1. Wash peppers and discard stems. Allow to air dry or use papers towels to dry them off.
2. Roughly cut up the peppers and place into a blender together with all of the other ingredients. Process till all the peppers are chopped up into very small pieces.
3. Spoon into a clean container and keep refrigerated.

This sambal can be eaten with all your Asian dishes, especially rice. Spoon some of the sambal into a small container and add some freshly squeezed lime juice. This lime sambal is especially good with grilled fish. The sambal recipe is ready to and spicy !


A nice sambal recipe to try ! Hot !
* 900 g stemmed and chopped very roughly jalapeno chilli's
* 10 Thai Chilli's or 1 tablespoon red pepper flakes
* 1 cup minced Garlic
* ¼ cup grapeseed or canola oil
* 2 cups rice wine vinegar
* 1 teaspoon Sugar
* 2 teaspoons Salt


1. In a medium saucepan, combine the jalapeƱos, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes.
2. Add the vinegar and cook until reduced by half, 12 to 15 minutes.
3. Remove from the heat and add the sugar and salt.
4. Cool to room temperature.
5. Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.
6. The sambal recipe is ready. Store in the refrigerator in a tightly sealed jar. Lasts 1 month, refrigerated.