sambal oelek

  • Chicken Larb

    Chicken Larb

    Chicken Larb


    (Serves 6-8)

    1 Head of Boston Lettuce or similar, separated into individual 'lettuce cups'
    2 large chicken breasts
    2 Thai bird chilies or a Serrano chili, minced
    1 tsp lemon grass (optional)
    2 tblsp toasted rice flour
    2 shallots, minced
    ¼ small red onion, minced
    juice of 3 limes
    2 tsp sambal oelek (chili sauce)
    ½ bunch mint, minced
    ½ bunch of cilantro, minced
    1 tsp salt
    ¼ cup crushed peanuts, garnish (optional)

    NOTES: Serve hot or cold. I used Jasmin rice for the toasted rice powder and after toasting it till golden in a frying pan over low heat, I ground it to powder using a spice grinder.

    Remove any fat from the chicken breast and mince the meat, either use a food processor or a knife and make tiny pieces. In a frying pan on medium heat quickly cook the chicken, don't over cook it.

    If you're making hot larb, continue adding the ingredients to the fry pan, liquids first then chilies and spices and then the toasted rice flour and lastly herbs. Turn off the heat and serve in the lettuce cups.

    If you are making cold larb, remove from heat and let cool 5 minutes. Add the toasted rice powder, stir in well. Add the rest of the ingredients and let sit 10 minutes before serving in lettuce cups.

    Top with crushed nuts if you are using them.

  • Dan Dan Noodles

    Dan Dan Noodles

    Dan Dan Noodles (Serves 4-6)

    Sauce
    4 tblsp Chinese sweet soy sauce
    4 tblsp Chinese light soy sauce
    1 to 2 tblsp sambal oelek chili sauce
    2 tsp Chinese black vinegar
    ½ tsp Sichuan peppercorn powder
    1 tblsp Chinese sesame paste

    Noodles
    2 tblsp vegetable oil
    2 tblsp fresh ginger, sliced thin
    2 tblsp garlic, minced
    1 lb ground pork
    4 tblsp Tianjin preserved vegetable, rinsed
    8 oz Chinese wheat/egg noodles
    3 tblsp sherry
    1 cup baby spinach
    3 scallions, green parts only, thinly sliced, garnish
    handful of roasted peanuts (not dry roasted), garnish


    NOTES: Original recipe by Jet Tila. You can substitute tahini or even peanut butter for the Chinese sesame paste. Also, the link to the "preserved vegetables" is for a reference for what the product looks like, I purchased mine at my local Asian market for $2.49 and not the outrageous price of $28.99! The wheat/egg noodles can be substituted for almost anything, I used soba noodles once, which are made out of buckwheat and fresh egg nooodles another time. I also omitted the sprinkle of Sichuan peppercorn powder, as mine had the flavor from the sauce addition. If you like it spicy, feel free to add more chili sauce and another sprinkle of ground Sichon peppercorn.

    For the sauce: Combine all sauce ingredients in a small bowl and reserve.

    Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.

    Heat the vegetable oil in a wok or a frying pan over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add the baby spinach, cooking until wilted. Then add the reserved sauce stir-fry and folding constantly for 1 more minute or until pork is fully cooked.

    Pour the meat sauce over the noodles toss well and top with scallions, chopped peanuts and if your using the extra Sichuan peppercorn powder.

  • Mango Chicken

    Mango Chicken
    Mango Chicken
    (Serves 2-4)

    1lb Chicken (boneless chicken thighs, cut into small pieces)
    2 tsp Ginger/Garlic Paste
    1/4 cup corn starch
    1/4 cup flour
    1/2 tsp Salt
    1/4 tsp white pepper
    1 cup oil (for frying chicken)

    3 tbsp Oil (for frying onions, peppers and chilies)
    2 tsp ginger/garlic paste
    2-3 medium hot green chilies, chopped medium
    1 cup red or white onion, chopped large
    1 cup Bell Pepper, chopped
    2 tbsp Soy Sauce
    4 tbsp Sambal Oelek chili sauce
    2 tbsp sweet chili paste
    2 tbsp tomato ketchup
    1 tbsp rice vinegar
    Salt (to taste)
    1/2 tsp black pepper
    2 tsp corn starch
    1/4 cup water
    1 cup mango (peeled and cubed)


    NOTES:
     

    Mix togather the cut up chicken pieces and the ginger/garlic paste.
    Now add the flour, 1/4 cup corn starch, 1/2 tsp salt and white pepper. Coat the chicken well.

    Heat up the cup of oil over medium+ heat. (We're going to fry the chicken twice, the first time, don't worry about crisping it up, that's in the second fry.) fry all chicken pieces once, do not crowd the pan, do it in batches.

    Now fry the chicken pieces a second time, in batches, set aside.

    In a different pan, heat up the 3 tbsp oil over medium heat, heat up the onions for 2-3 minutes before adding in the bell pepper. Saute for an additional 2 minutes before adding the small hot chilies and the ginger/garlic paste. Fry an additional 2-3 minutes. Lower heat to med/low.

    Mix together the soy sauce, sambal oelek chili sauce, chili paste, ketchup, rice vinegar, salt and pepper. Set aside.

    In a seperate cup mix together well the 2 tsp of corn starch and 1/4 cup of water. Set aside.

    In the onion/pepper mix pan, turn heat back up to medium/high, now add the soy sauce/chili paste vinegar mixture, mix well, bring to boil. Add the water/corn starch mix in the cup to the pan, stir well.

    Now put all the chicken into the sauce, mix well, add in the mango cubes, toss well and serve over rice.

  • Poke (Tuna)

    Poke - Tuna
    Poke (Tuna)
    (Serves 4)

    1 lb Tuna, sushi grade, medium dice
    ¾ - 1 tblsp Soy Sauce
    4 tsp Rice Wine Vinegar
    2 tsp Mirin (Japanese rice wine)

    2 tsp Sesame Oil
    2 tsp Sambal Oelek (Chili Paste)
    2 tsp lemon juice
    1 scant tsp sugar
    1 pinch sea salt
    1 tblsp Mayonnaise
    2 small thai chilis, minced, optional
    1/2 Avocado, diced small, optional

    Sprinkle over the top
    1 tsp Black Sesame Seeds, optional
    2 or 3 small sheets, Nori, toasted snipped into thin strips, optional
    1 tblsp green onion, sliced thin
    1-2 tsp Tobiko, optional

    NOTES: You can substitute Sriracha for Sambal Oelek, just add a touch more of rice wine vinegar. A susbtitute for Mirin could be a dry sherry with a ¼ tsp of sugar added or a sweet marsala wine or even a dry white wine with a ¼ tsp sugar added. I don't reccommend the dark soy sauce, as it muddies up the look, (although the flavors fine!)
     

    Mix the soy sauce, mirin, rice wine vinegar, sugar, salt, sesame oil, lemon juice and chili sauce together mix until the sugar and salt dissolve. Set aside half of this mixture.

    Add the diced tuna and mayo to half of the mixture, mix well, now mix in the green onions and chilis if your using them. Taste, adjust with more of the mix if it's needed.

    Let sit in the refrigerator for 30 minutes, up to an hour. Remove from fridge, mix in the chopped avocado, taste and adjust with more of the mix if it's needed, or a little more mayo or Sambal Oeelek depending on your taste, top with the remaining ingredients if you're using them.

    Enjoy on it's own or serve with Sushi rice or even with some toasted nori squares. Yum!

  • Salty Hot Pepper Side

    Salty Hot Pepper Side
    Salty Hot Pepper Side
    (Makes 6-8 oz)

    12 Serrano Chilies
    3 cloves garlic, minced fine
    4 tblsp Sambal Oelek chili sauce
    ¼ cup soy sauce
    2 tsp salt
    1 tblsp olive oil

    NOTES: I started making this for a rice dish I was trying to mimic called 'spicy crispy chicken over rice'. The chicken was easy, make nuggets deep fried. The rice even easier... make rice. The trick I found was this tiny amount of salty spicy mix that there was never enough of! Here is my version of that salty spicy mix!

    In a medium sauce pan add the olive oil, when warm, add the sliced Serrano chili peppers. Sprinkle half the salt, 1 tsp, over the peppers. Cook down until soft, about 3 minutes, then let some get a tiny bit crispy, mix well. At this point add in the minced garlic and the last tsp of salt. Stir. let saute for 2 minutes. add in the Sambal Oelek, mix then add the soy sauce. Let simmer for 2-3 minutes. (the longer the more concentrated the saltiness). Use with your favorite recipes that call for some heat! Good in cheese dips, salads, pastas, breads spreads, etc! Enjoy!
    Store in refrigerator in small Tupperware covered containers.

  • Schezuan Sauce

    Schezuan Sauce
    Schezuan Sauce
    (Serves 2)

    1 tsp Szechuan peppercorns, ground
    ¼ cup soy sauce
    3 tblsp honey
    1 tblsp sesame 0il
    1 tblsp rice wine vinegar (or black vinegar)
    1 tablespoon Mirin
    3 garlic cloves, finely minced, use a garlic paste
    2 tsp ginger, finely minced, or use ginger paste
    1 tblsp Sambal Oelek (garlic chili paste)
    ½ tsp Chinese five spice
    3 teaspoons cornstarch


    NOTES:
     

    Mix all the ingredients together in a small sauce pan or skillet.

    Slowly bring to a boil which will very quickly thicken the sauce, be prepared to take it off the heat when the consistency you want is achieved.