Sambal Oelek Recipe (and How to Use It)

[@DamienWillis]

Thank you SO MUCH for debunking the often-repeated myth that the heat comes from the seeds. Even world-class chefs say it, and it drives me crazy. You're doing the Lord's work, Mike!

[@ChiliPepperMadness]

Right, I can't say it enough. Thanks.

[@Rocky1115]

YES! This drives me up a wall. The seeds actually impart a bitter flavor and NOT heat!

[@stephenrodriguez7181]

There is actually some heat on the seeds rather than in the seeds. They are surrounded and attached to the pith, so they do get some of that residue from the pith but will never be as hot. Put a handful of fresh habanero seeds in your mouth and tell me there's no heat. Also I've taken a seed to the eye and it burned like hell.

[@ChiliPepperMadness]

Yes, as they are surrounded by the placenta/innards. They are covered in the oils.

[@davidledoux1736]

I am totally addicted to my Indonesian Grandma's Sambal Badjak. Dried chilies, garlic, onion, with a wee bit of shrimp paste for that perfect umami fried in oil. Would like to see you tackle this one on your channel, Mike. Love your work! Don't ever quit.

[@ChiliPepperMadness]

Thanks so much, David. I appreciate it.

[@michaelotto8696]

Did it again Michael! I use this stuff frequently and now I'm not buying it anymore... This is a channel I've never felt was a waste of time for the sub! Thank you!

[@ChiliPepperMadness]

Thank you very much, Michael.

[@EnneaIsInterested]

Oh, I always add some sambal oelek to Thai curries, so good.

[@jasonolszanicky4035]

Great video as always. I am doing this. Thanks

[@ChiliPepperMadness]

Have fun!

[@sid65811]

Can’t wait to try this with some of the red serranos that are still hanging out in my garden even after the frost 🔥👍

[@oiuicxch]

Thank you for sharing, very interesting

[@ChiliPepperMadness]

You are very welcome!

[@edithturner5402]

Thank you. Can't wait to try this!

[@salwakirasoi]

Nice explanation, Thanks

[@ChiliPepperMadness]

Welcome!

[@bradpeck1901]

i love this stuff - i bit hard to figure how to use it but i love the flavor

[@jimdownhour5224]

I Love your recipes soo much!

[@ChiliPepperMadness]

Thank you so much!

[@stephenhope7319]

Thats awesome. My way to store for future dishes is to add to ice cube freezer trays so I can pull out just a couple at a time. Thanks for this recipe. Love it.

[@ChiliPepperMadness]

Great idea!

[@geoptr7766]

Your videos are truly easy to follow and interesting. Very informative. Very good videos

[@ChiliPepperMadness]

I appreciate that!

[@TheWellnessCuess]

I love all your videos 💜

[@ChiliPepperMadness]

Thank you!

[@BuNay]

Hello Mr. Mike.. I'm from Indonesia.. sambal ulek can also be served with various kinds of food, fried chicken or grilled chicken, fried fish or grilled fish, fried tofu, fried tempeh, fried eggs, of course accompanied by lots of vegetables such as lettuce, cucumber, basil leaves. you have to try it... I give you a delicious sambal recipe. - 6 grams of candlenuts - 25 grams of cayenne pepper - 25 gr shallots - 1/4 tsp shrimp paste - 1/2 tsp salt - 2 tsp granulated sugar or brown sugar - 225 gr red tomatoes - 1 lime Fry the candlenuts, chilies, shallots and shrimp paste, then ulek with the other ingredients. forgive me if my english is not good.

[@ChiliPepperMadness]

Thank you for the input, BuNay and your English is great!

[@mykneeshurt8393]

I generally leave the seeds / pith in with fresh peppers and remove most if using dried peppers. Nice looking recipe. I will make this soon.

[@ChiliPepperMadness]

Hope you enjoy!

[@kartchner7]

I like to use a mix of whatever I have that is ripe, birdseye, Serranos and occasionally some ripe jalapeños get added. I made some for the first time last fall.

[@FrancisGalton117]

I’ve been using Huy Fong Foods Sambal Oelek chili paste for years. Good stuff! After seeing your vid though, I’m going to start making my own. Thanks! I don’t mean to quibble, but that pithy stuff surrounding the seeds is called the placenta. Keep sending the great vids!

[@ChiliPepperMadness]

Yes, it's called the "placenta". I appreciate it.

[@YoungGirlz8463]

Nice!

[@desertraider]

Oh man, I buy this stuff by the jug and use it for so many recipes. So damn good! 🌶

[@kt2816]

Thanks Mike. Your a great American!

[@ChiliPepperMadness]

I appreciate that!

[@urbugnmetoday3183]

Messed up some sriracha (put vinegar in before fermenting, oops) and made something like that yesterday…

[@Voodoofairy88]

I'm gonna have to make this for my (step)Dad.

[@muhammadfakhryazzakly6497]

There are so many variations of sambal in Indonesia, you should try sambal goreng or fried sambal and sambal hijau or green sambal. Those two are my favorite sambal . Sorry if my english are bad 😊

[@ChiliPepperMadness]

Yes, I'd love to learn many, many more!

[@morrismonet3554]

Garlic is a must for me!

[@ChiliPepperMadness]

Enjoy!

[@mandroid51]

Haven’t tried making your paste recipe but could make with cayennettas which are generally milder than cayennes. 🌶️

[@ChiliPepperMadness]

Yep, there you go. Enjoy!

[@sid65811]

I think this would be great in some dal

[@urbugnmetoday3183]

My fresnos got good and spicy this year

[@hateferd]

How long would this last in the fridge? A month? Three months?

[@ChiliPepperMadness]

It should last a month easily, even longer, in a sealed container. The vinegar is a great preservative.

[@hateferd]

@ChiliPepperMadness thanks!

[@GoMathewVideo]

I honestly wish I could afford a Vitamix. I love Sambal Oelek maybe next year with chocolate habanero if I can get anything to grow

[@ChiliPepperMadness]

Fingers crossed

[@MrEnziteBob]

Might also make an interesting base to a pizza sauce.

[@ChiliPepperMadness]

100%

[@JoeandAngie]

No offense, but it's "pessle". Retired RX

[@ChiliPepperMadness]

😅😅😅