What is Sambal Ulek?
Sambal Ulek, or a Dutch version, Sambal Oelek, is a stone-ground chilli paste. Sambal means chilli paste, and ulek means “to grind” in Indonesian. Culturally made with a stone mortar and pestle, many (including me) have adapted to blenders for convenience.
Unlike commercial Sambal Oelek, which includes vinegar and may contain preservatives to extend shelf life, this homemade version of Sambal is made with fresh ingredients and is meant to be enjoyed fresh, or at least within 3 days. Perfect if you’re looking for a simple homemade substitute for Sambal Oelek.
Table of Contents
- What is Sambal Ulek?
- How Sambal Is Enjoyed in Everyday Meals
- Other Ways to Enjoy This Homemade Sambal Ulek Recipe
- Ingredients to make Sambal Ulek
- How to make Sambal Ulek with Cherry Tomatoes
- Make this sambal on a stovetop!
- What to expect in this Sambal Ulek?
- Why This Sambal Works (for a conscious eater)
- Recipes to Pair with Sambal Ulek
How Sambal Is Enjoyed in Everyday Meals
Growing up with spicy food, I find sambal a must-have in my kitchen. I grew up pairing sambal with rice alongside other mains. It’s just how Malaysians add a bit of kick to meals.
If you have been to any part of Indonesia or Malaysia, you will see this sambal next to Yellow Rice or Turmeric Rice. This combination is common in my house and is eaten alongside tempeh.
You don’t need to limit only to rice, this homemade sambal oelek can be added to all kinds of dishes if you’re in the mood for a little heat!
Other Ways to Enjoy This Homemade Sambal Ulek Recipe
- Stir into pasta or marinara sauce for added spiciness
- Use as a sauce for proteins like chicken popcorn, tempeh, or tofu
- Add a spoonful to creamy sauces for a spicy kick
- Serve as a dipping sauce for raw or blanched vegetables such as okra, cucumber, or grilled eggplant
- Use as a spicy base or condiment in stir-fries
- Use as a marinade for meats or plant-based proteins
Ingredients to make Sambal Ulek
- Big Red Chili (Serrano/Cayenne) – Sambal usually combines more than 1 type of chili: Mild and spicy. This big chili should be mildly spicy and meaty, since it will make up about 90% of the small chili.
- Small red chili (Bird’s eye chili/Thai chili) – This chili can be really spicy, so you’ll need just 1 or even less. Skip this chili if you can’t tolerate spiciness.
- Cherry tomatoes – Traditionally, big tomatoes are used. I find that cherry tomatoes are sweeter, which helps balance the spiciness.
- Onion – Red onion and shallot are common in making Sambal Ulek. Best to use one that is a staple in your house. Yellow onion works too if you prefer a milder and sweeter onion flavor.
- Oil – Used just a little bit. I often use olive oil or seed oil.
- Garlic – Use fresh garlic for the best flavor.
- Freshly squeezed lime juice – Key lime juice and calamansi are commonly used as a sour agent in sambal. Feel free to use lemon too.
- Salt
How to make Sambal Ulek with Cherry Tomatoes
☝️ Useful Tips:
Control the spiciness by gradually adding the small chili to the blender and tasting as you go. If it is still too spicy, consider balancing it with cooked onion and lime juice.
If you have sensitive skin, use a glove when handling the chili.
Make this sambal on a stovetop!
- Heat olive oil in a non-stick frying pan over medium heat.
- Add the cut ingredients to the pan and stir-fry until the onion turns slightly transparent and the other ingredients are slightly brown. This will take about 5 minutes.
- Then transfer the ingredients to a blender, add salt, freshly squeezed lime juice, and blend until smooth.
What to expect in this Sambal Ulek?
Flavor – Expect tangy, mildly spicy flavours with a hint of sweetness from the tomato, onion, and garlic.
Method of cooking – This sambal is partially cooked because raw chili can be harsh on the stomach. I use the oven-roasting method, but you can also use an air fryer or pan-fry the ingredients if you prefer.
Level of spiciness: With other ingredients balancing the heat, this sambal is mildly spicy. But it’s still depends on the type of chili you use.
Notes: If you’re used to Huy Fong Sambal Oelek, you’ll notice a clear difference in both texture and flavour. Because this homemade version is made with more than just vinegar and chillies, it has a mild sweetness, a hint of garlic, and a creamy texture.
Why This Sambal Works (for a conscious eater)
- Easy to make: Simple steps using minimal basic ingredients can be made with a blender.
- Vegan & allergy-friendly (no seafood condiments): Made without shrimp paste, fish sauce, or any seafood.
- Using minimal oil: I use olive oil. Feel free to use seed oil too, whichever you’re comfortable with.
- No added sugar: Natural sweetness from cherry tomatoes, garlic, and onion helps to balance the heat without added sugar. Just make sure to use the right chilli.
- Flexible: Can be enjoyed with a wide range of everyday dishes and recipes.
Recipes to Pair with Sambal Ulek
Sambal Ulek with Cherry Tomato
3
servings10
minutes300
kcal15
minutesThis Indonesian Sambal Ulek with cherry tomatoes is made without added sugar and seafood condiments. It is an all-natural spicy condiment that complements rice dishes and pairs well with many dishes.
Ingredients
5 Big red chili (Serano/Cayenne) – Cut into chunks
1 Thai red chili / Bird’s eye chili – Cut into smaller pieces
1 Red onion / 3 shallots – Cut into chunks
8-10 Cherry tomatoes – Halves
3 cloves Garlic – Cut into chunks
1-2 tbsp Extra virgin olive oil / Seed oil
1/2 Key lime – Freshly squeezed
1/2 tsp Salt
Directions
- Preheat the oven to 230°C/446°F. If cooking on a stovetop, heat the oil in a non-stick pan over medium heat.
- In a tray lined with a baking sheet or foil, mix all ingredients (except for salt) and rub them all to spread the oil evenly. (Use a glove).
- Bake them for 10 minutes on the highest rack. If cooking on a stovetop, stir-fry the ingredients until soft and slightly brown, about 5-10 minutes.
- Transfer to a blender, add salt and freshly squeezed lime, and grind for a few seconds or until they turn into a paste.
- Transfer to a bowl, and it’s ready to be enjoyed!
🥣 Did you try this recipe? Let me know your thoughts in the comment below.
