Sambal Oelek Sauce Starter
Sambal Oelek Sauce Starter is a fiery and flavorful Indonesian chile sauce made from spicy red chiles, red bell peppers, vinegar, and a hint of coconut palm sugar. Sambal is an Indonesian term for sauces with a hot chile pepper base. There are many different kinds of sambals—oelek refers to the mortar and pestle traditionally used to make the sauce. Slight thicker and with less of a vinegar presence than sriracha, sambal oelek can be used to add heat and body to dishes without impacting overall flavor.
· Simply add hot water and stir to create an authentic Sambal Oelek
· Fiery hot flavor with thick, crushed-chile texture
Traditionally used in Indonesian cooking as a condiment for almost everything. Add to fried rice and noodle dishes, use as a dip with krupuks, add to soups or stews for an interesting additional flavor.
Mix 5 TBSP (one packet) of sauce starter with 3/4 cup simmering water. cool to room temp and refrigerate. Will hold up to 2 weeks.
Storage & handling
Store in a dry, cool place.
Red bell pepper, Natural flavor, Tomato, Dried chiles, Salt, Contains 2% or less of Coconut sap sugar, Gum acacia, Xanthan gum.
Sambal is an Indonesian and Malaysian chile sauce typically made with chile peppers and a wide variety of additional ingredients, including ginger, tamarind, lime juice, palm sugar, garlic, and more. There are hundreds of varieties of sambals, and recipes vary greatly depending on regional tastes and availability of ingredients. Textures also vary from chunky to very smooth depending on the mode of preparation, which traditionally included a stone mortar and pestle. Sambal oelek, one of the most widely known varieties, derives its name from the pestle traditionally used to prepare it.
The main ingredient in many sambals, hot chile peppers of the genus Capsicum, are not native to Southeast Asia. Part of the Capsicum annuum family, these kinds of peppers have been part of the human diet in the Americas since at least 7500 BC. They were introduced to the Indonesian archipelago in the 16th century by Spanish and Portuguese sailors, although there is evidence to suggest that precursors to today’s sambal sauces made with ingredients like ginger were in use before the 16th century.
Sambal is used in Indonesia and Malaysia as an all-purpose condiment. It can be added to rice and noodle dishes, meat, rice, and eggs, or incorporated into marinades and dips.
Nasi Goreng literally means fried rice in Indonesian. It's the perfect dish for our Sambal Oelek Sauce Starter, and a hallmark of Indonesian Cuisine. Add more Sambal Oelek to your taste to increase the flavor and spiciness.