Sambal oelek
sambal ulek / sambal oelek
- Flavor and role
- An Indonesian chili paste of fresh chilies ground in a mortar with salt and vinegar. Cleanly hot with no sweetness.
- Typical dishes and uses
- Nasi goreng, mie goreng, stir-fry seasoning, condiment for noodles
- Substitutes
- 1 tsp sambal oelek = 1 minced red chili + a pinch of salt + a few drops of vinegar, or 1 tsp sriracha (sweeter).
- Storage
- Refrigerate after opening; use within 6 months.
- Main countries
- Indonesia · Malaysia
- Used in this book
- Ayam Goreng (Indonesian Fried Chicken)Bak Chor MeeBakso (Indonesian Beef Meatball Soup)Chai Tow Kway (Singapore Fried Carrot Cake)Char kway teowHokkien Mee (Singapore Prawn Noodles)Curry LaksaMee Goreng MamakSoto AyamAyam Penyet Ssam with Sambal SsamjangBak Chor Mee Mazesoba (Singaporean × Japanese)Bak Chor Mee Potstickers with Black Vinegar Chilli DipBeef Shank Broth BaksoCheese-Stuffed Bakso Bakar SkewersBeef Rendang Bitterballen with Sambal Mayo (Dutch × Indonesian)Hawker-Style Black Chai Tow Kway with Dried Shrimp Radish CakeChai Tow Kway Radish Cake Fries with Sambal MayoCrispy char kway teow noodle cakeRestaurant-style chili crab with fried mantouChili crab spaghettiChili crab cheese toastCrêpe JianbingGado-Gado Rice Paper RollsCrispy Smashed Potato Gado-Gado PlatterHokkien Mee with Lard Crisps and Roasted Prawn-Head StockHokkien Mee Omelette Wrap with Sambal MayoPrawn-Head Stock Curry LaksaLaksa Butter Fried RiceMee Goreng Yaki Udon with Bonito and MayoMee Goreng Cheese Spring Rolls with Sweet Chili Lime DipCrispy Nasi Goreng Rice BitesSambal Anchovy Coconut OnigiriSambal Fried Chicken Nasi Lemak BurgerSoto Fried Rice with a Golden Broth Shot
Updated 2026-10-10