How To Make Sambal Ulek Recipes - This spicy Indonesian relish can be made ahead of time and kept in a sterilized container in the fridge.
Traditionally, you should use the chillie seeds but if you want something less fiery you can discard the seeds. You can also substitute a whiz in a blender for the more energetic pounding in a mortar.
20 red chillies (seeds in or out)
2 tsp rock salt
dash of white vinegar
* Rinse the chillies under riunning water, cut off the ends and chop into small pieces
* Put chillies and sea salt into a mortar and grind to a paste.
* If the mixture is too thick add a dash of vinegar and grind again until you have a smooth paste.
* Spoon the mixture into a clean container, seal and store in the fridge for up to one month.
Sambal-Ulek can be used to add flavour to meat or as a spicy condiment that will complement all your Asian dishes.