Crushed Red Chillies with Salt

Sambal Ulek

Preparation info

  • Makes about

    450 g

    • Difficulty


    • Ready in

      35 min

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

This is the basis of all the sambals that Indonesians use, either as a hot relish or for spicing a cooked dish, and it is an ideal base for harissa and piri-piri sauce (below). You can buy it in jars, usually made in the Netherlands and labelled Sambal Oelek. This use of oe for Indonesian u (pronounced like oo in English school) is nowadays found only among the Dutch.

However, if you have a food processor this is quite an easy sambal to make at home, and