Re: [CH] more Sambal Oelek

Eruna Schultheiss (eruna@taom.com)
28 Aug 2001 15:50:08 -0600 

Erik, here a third version for Sambal Oelek, plus some other Sambals from
seperate regions in Indonesia.
Enjoy!
Eruna


This one is a very simple Sambal Oelek:
SAMBAL OELEK
Indonesia, Condiment

1/4	pound fresh red chilies, stems removed
  1	tsp kosher salt
  1	tsp mild vinegar

In a blender or food processor, chop chilies to a coarse paste; add
salt partway through blending. Transfer to a jar and store covered in
cool place.


SAMBAL BAJAK (Fried red-pepper sauce)
Indonesia, Condiment
makes 1 cup

  8	macadamia nuts
1/4	pound fresh red chilies, stems removed
  1	medium onion, peeled and quartered
  4	cloves garlic, peeled
1/2	tsp shrimp paste
  1	Tbsp brown or palm sugar
  2	Tbsp oil
  1	salam leaf or curry leaf (optional)
1/4	cup water

1. To prepare in a mortar: Pound nuts to a coarse paste. Mince
chilies, onion, and garlic and add to mortar with shrimp paste and
sugar. Pound mixture to a coarse paste. To prepare in a food
processor: Combine macadamia nuts, chilies, onion, garlic, shrimp
paste, and sugar, and process to a coarse paste. Add 1 or 2 Tbsp of
water if necessary to facilitate blending.

2. In a small skillet or saucepan, heat oil over medium heat. Add
chili paste and salam leaf and cook, stirring until fragrant. Add the
water and continue cooking until water has evaporated and oil begins
to separate. Serve warm or at room temperature, or store in a tightly
covered jar in the refrigerator.

This popular sambal is as common in Indonesia as nuoc cham is in
Vietnam or nam prik in Thailand. It is typically added to rice or
stirred into soups. It packs quite a punch... 


JAVANESE SAMBAL (by Jean Andrews)
Indonesia, Condiment
makes 1/2 cup++

1/4	whole coconut, peeled and roughly chopped
  3	 fresh green chilies (Thai or serranos)
1/2	tsp shrimp paste, or substitute mashed anchovy
  1	garlic clove, peeled
1/4	tsp palm sugar or granulated sugar
  1	Tbsp tamarind or fresh lime juice
	salt to taste

Pound all the ingredients together into a paste or puree in a blender.
Serve as a table sauce.


BORNEA SAMBAL (by Jean Andrews)
Indonesia, Condiment
makes 1/2 cup

  5	fresh green chilies (Thai or serranos)
  1	shallot or green onion (scallion)
  1	garlic clove, peeled
1/4	tsp shrimp paste, or substitute mashed anchovy
1/2	tsp brown sugar
  1	small lime, juice
1/4 	tsp salt

Boil the whole chilies in water to cover for 6 minutes; drain. Pound
all the ingredients together in a mortar to make a creamy paste or
puree in a blender.

I hope that you like these Sambals. In Indonesia every meal comes with
a Sambal. Enjoy!

Eruna Schultheiss
Cherry Hills, Colorado
eruna@taom.com