Sambal oelek

Fiery-hot sambals feature prominently in the food of Malaysia, Indonesia and Singapore as multipurpose condiments or accompaniments. Some are cooked and others are prepared in their raw, fresh state. All sambal preparations leave in the chilli seeds traditionally, as these provide the characteristic heat and flavour.

Sambal oelek, the most basic of all sambals, is very easy and quick to make and can be used as a condiment or in place of freshly chopped chilli.