Side Pannel
Crushed Chiles (Sambal Ulek)
Crushed Chiles (Sambal Ulek)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- Stephen Ceideburg
- 2 1/4 lb Red chillis
- 3 ts Salt
Directions
The ulek-ulek is the implement you use to crush candlenuts, chillis,
etcetera in a cobek. Sambal Ulek is made of chillis that have been crushed
this way. This is a very basic sambal, which is useful to keep in quantity,
so that you can use it for quite a lot of recipes which specify red chillis
as one of the ingredients. As this sambal can be stored for at least 2
weeks in the refrigerator, it is worth while making quite a lot of it. But
to crush the chillis in a cobek with the ulek-ulek is very laborious. A
food processor is a great help here.
Seed and chop the red chillis roughly, then put all these into a saucepan
and half-fill the saucepan with boiling water. Boil the chillis for 8
minutes. Drain, and put them into the food processor, using the blade for
mincing meat. Let the machine run for a minute or so. For Sambal Ulek you
don't want the chilli paste to be too smooth. Put this sambal into a jar,
stir in the salt, cover the jar tightly and keep in the refrigerator.
etcetera in a cobek. Sambal Ulek is made of chillis that have been crushed
this way. This is a very basic sambal, which is useful to keep in quantity,
so that you can use it for quite a lot of recipes which specify red chillis
as one of the ingredients. As this sambal can be stored for at least 2
weeks in the refrigerator, it is worth while making quite a lot of it. But
to crush the chillis in a cobek with the ulek-ulek is very laborious. A
food processor is a great help here.
Seed and chop the red chillis roughly, then put all these into a saucepan
and half-fill the saucepan with boiling water. Boil the chillis for 8
minutes. Drain, and put them into the food processor, using the blade for
mincing meat. Let the machine run for a minute or so. For Sambal Ulek you
don't want the chilli paste to be too smooth. Put this sambal into a jar,
stir in the salt, cover the jar tightly and keep in the refrigerator.
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