As I was furiously typing away posting the recipe for Minute Poke, I came to the section that mentioned Sambal Olek. Hmmmmmm. While I had the recipe in my computer cookbook, I had yet to post it here for whatever the reason. Maybe it’s because the blog is brand new and I haven’t gotten everything organized yet. Maybe it’s I forgot. GRRRR! Because certain seasonings can be used in different applications I am posting them here under Spice Mixes. Anyway, so I can complete the recipe for Minute Poke, this is the recipe for Sambal Olek.
Sambal Oelek is an Indonesian Chile Paste. It makes a sweet, fiery hot, pungent chile paste that can be used as a condiment or in recipes. (Did you read the post about me being a chilehead?)
- 1 lb red chile
- 5 1/2 ounces garlic, peeled and chopped
- 5 1/2 ounces tender young ginger, peeled and chopped
- 2 stalks lemongrass, thinly sliced (white part only)
- 6 fluid ounces vinegar
- 8 ounces sugar
- salt, to taste
- 1 tablespoon lime zest, chopped
Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle. While processing gradually add the vinegar. Place the pureed mixture into a saucepan and bring to a boil. Reduce the heat and simmer for 3 minutes. Add the sugar and stir until dissolved. Add the salt and lime zest. Remove from the heat, cool and bottle in sterilized jars.
NOTES. Use sparingly as this is HOT!!