Sambal ulek

Sambal ulek

Hot chilli paste

By
From
The Complete Asian Cookbook
Makes
1 cup
Photographer
Alan Benson

Sambal bajak and sambal ulek may be purchased in jars from Asian grocery stores, but they are simple enough to make at home and can be stored for weeks in the refrigerator.

Ingredients

Quantity Ingredient
25 fresh red chillies
vinegar or tamarind liquid
2 teaspoons salt

Method

  1. Put the chillies, seeds and all, into a food processor with just enough vinegar or tamarind liquid to keep the mass moving and blend to a paste. Add the salt, to taste. Pour into a sterilised airtight jar and store in the refrigerator for up to 1 month.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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