Sambal Oelek

In this week’s edition of Meet the Flavours, we explore sambal oelek. Sambal is a salty and sweet sauce, with a fiery kick. Made out of many varieties of chilli, including the ferociously hot Birds Eye Chili, the sauce consists of shrimp paste, fish sauce, garlic, ginger, sugar, lime juice, and vinegar to give it authentic Indonesian flavour. It’s also used to add heat to the dish, without changing the base flavours of the meal.

Sambal is made by grinding chillies with a mortar and pestle. There are a few ways to serve sambal, as a relish to top rice and noodle dishes, or fried off in the wok.

In Indonesia, there are more than 300 types of sambal, with sambal oelek being one of the most well-known and used. Sambals can also be found in Malaysian and Sri Lankan cuisines.

You can taste the fiery condiment in our (Very) Nasi Goreng, Indonesia’s national dish of fried rice tossed with the sweet kecap manis, egg, and fresh vegies. This classic dish is popular both as street food and in restaurants. Nasi Goreng was originally created as a way to avoid wasting rice, like other fried rice dishes. Try it next time at your local Wok On Inn!

Stay tuned for our special Indonesian menu coming in the next couple of weeks to commemorate Indonesia’s Independence Day!


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