Sambal Oelek: What Is It?

What is sambal oelek?

It’s a pretty unusual name, isn’t it? It’s true that this isn’t a common ingredient in Europe. Sambal oelek is a raw chili pepper sauce that’s hugely popular in Indonesian cuisine and Malaysian cooking.

In the traditional recipe, the chilies are ground and mashed into a paste, then mixed with vinegar, shallots, garlic, salt, sugar, and a variety of spices. Sometimes, you’ll also find fruit or citrus extracts added in. If you can handle spicy flavors, this condiment is made for you.

The origins of sambal oelek

“Sambal” is an Indonesian word that refers directly to a chili-based mixture, while “oelek” refers to the mortar and pestle used to make it. The name says it all!

This ingredient is very popular in Thai cuisine, Malaysian, and Sri Lankan food, but sambal oelek originally comes from Indonesia. Of course, chili peppers originally grew in Central America and were cultivated long before Christopher Columbus arrived in 1492.

As with most Asian chili-based preparations, it was only after the Portuguese brought chilies to the East in the 16th century that sambal oelek spread first in Indonesia, then throughout Asia. Today, this spicy paste is available to anyone who wants to explore traditional Indonesian cooking. It’s become so popular that there are now said to be 352 versions of sambal!

Sambal oelek vs. sriracha sauce: what’s the difference?

They may look similar, but the taste is different. Sambal oelek is mostly used as a base ingredient in dishes. It’s also thicker and spicier. It’s perfect for adding heat to bland dishes or bringing out complex flavors.

Sriracha sauce, on the other hand, can be eaten straight. It’s milder than sambal, mainly because of the sugar it contains. Still, it packs a punch!

Varieties of sambal oelek

There are hundreds of sambal oelek varieties. Each one stands out depending on the type of chili used, the ingredients, or even the region where it’s made.

The most common chilies used are habanero, cayenne, bird’s eye, and lombok peppers. Naturally, how hot your dish is will depend on the chili you choose.

Another factor: adding sugar or fruit. Some sambals are milder than others. Some also include shallots. In short, the world of sambals is vast. And in Indonesia, every recipe is adapted to local ingredients, so each region has its own twist. This diversity means there’s something for everyone!

How do you cook with sambal oelek?

The big advantage of sambal oelek is that it’s a truly versatile condiment. It works with noodle dishes, meat, rice, soups, stews—you name it. It also boosts the flavor of sauces and marinades.

If you want to try Indonesian cooking, give my mie goreng recipe a go! It’s a hugely popular dish in Indonesia and you can tailor it to your tastes. Sambal oelek is so versatile, you can even try it on avocado or egg toast for breakfast! Its cousin, Nasi Goreng, is sure to please as well.

How can you substitute sambal oelek?

Sometimes, you just can’t find this ingredient in stores. If that’s the case, you can simply use sriracha sauce if you have some on hand. Other common substitutes you might have in your fridge are Tabasco or harissa.

Or why not try a quick chili oil? The only catch is that these substitutes are liquid, unlike sambal oelek’s thick paste.

Pick your substitute based on the recipe. If none of these work for your dish, use dried red pepper flakes or ground cayenne pepper instead.

Where can you find sambal oelek sauce?

You’ll definitely find it in specialty grocery stores. In Europe, you can also pick it up at many major supermarkets in the “world cuisine” aisle.

Still, I highly recommend making your own sambal oelek sauce. It’s quick and easy! Just crush the chilies in a mortar or food processor, add vinegar and salt, and mix until you have a smooth paste. That’s it! Of course, you can tweak the recipe to your liking—add lemon, fruit, or shallots if you want.

How do you store sambal oelek?

Like most sauces, sambal oelek should be kept in the fridge in an airtight container. It’ll stay fresh for several weeks.

Here’s a tip: to keep your sauce even longer, pour it into ice cube trays and freeze. That way, you can defrost it in portions as you need!

Sambal oelek ingredients

Rice vinegar: An Asian vinegar that’s easy to find these days. I highly recommend picking some up.

Sambal oelek recipe