# Uses For Sambal Oelek **URL:** \ **Category:** Cafe Society\ **Created:** [July 16, 2017, 9:39pm UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434 "2017-07-16T21:39:18Z")\ **Posts on this page:** 13\ **Page:** 1
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [July 16, 2017, 9:39pm UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/1 "2017-07-16T21:39:18Z")
All- I posted a marinade recipe for flank steak in Grrr!'s thread that includes the use of the spicy chili paste Sambal Oelek here: [http://boards.straightdope.com/sdmb/showthread.php?t=830906](http://boards.straightdope.com/sdmb/showthread.php?t=830906) It got me thinking, and I realized that was the only thing I ever use it for, and I don’t make that very often at all due to the expense of flank steak these days (it used to be cheap!) and I am trying to eat a little less red meat. So I was wondering for those of you familiar with it…what do YOU use it for? Yes, there’s probably dozens of recipes online, but we seem to have a pretty active and knowledgeable foodie community on here and I wanted to see what the teeming hundreds thought about the matter. Please share! I was also trying to come up with something in my head and I started thinking about some kind of Asian taco with pork or fish with some Semba Oelek in it, along with like a daikon slaw in vinegar. ---
**Author:** ![scabpicker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scabpicker/32/8268_2.png) [@scabpicker](https://boards.straightdope.com/u/scabpicker)\ **Post date:** [July 16, 2017, 10:01pm UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/2 "2017-07-16T22:01:18Z")
You’re already doing what I want you to do with it: make pork tacos. Marinate the meat in it, then grill it up with some pineapple, and approximate al pastor. Aside from that, I’d try adding it to the buttermilk marinade I use for fried chicken. I already add other hot spices to it, it might work. ---
**Author:** ![Princhester](https://avatars.discourse-cdn.com/v4/letter/p/3e96dc/32.png) [@Princhester](https://boards.straightdope.com/u/Princhester)\ **Post date:** [July 16, 2017, 10:08pm UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/3 "2017-07-16T22:08:54Z")
It’s in heaps of stir fry recipes. ---
**Author:** ![Plumpudding](https://avatars.discourse-cdn.com/v4/letter/p/edb3f5/32.png) [@Plumpudding](https://boards.straightdope.com/u/Plumpudding)\ **Post date:** [July 16, 2017, 11:34pm UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/4 "2017-07-16T23:34:26Z")
As a spicy condiment? That’s what I mainly use it for. Or in rice, boiled, fried, while cooking or afterwards, or if I want some tangy spice in pasta sauce, or on bread as a dip, or in other condiments like dips, sauces etc. to spice things up a bit. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 17, 2017, 12:17am UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/5 "2017-07-17T00:17:53Z")
I typically use it for stir fries or to spice up a soup or stew at the table (since not everyone likes spicy food). Also good in a pinch for the spicy component of a pasta sauce like arrabiata or puttanesca. ---
**Author:** ![Richard\_Parker](https://avatars.discourse-cdn.com/v4/letter/r/35a633/32.png) [@Richard\_Parker](https://boards.straightdope.com/u/Richard_Parker)\ **Post date:** [July 17, 2017, 1:11am UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/6 "2017-07-17T01:11:19Z")
I use it as a frequent condiment. It goes great with breakfast foods like eggs or sausages. ---
**Author:** ![4d3fect](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/4d3fect/32/9728_2.png) [@4d3fect](https://boards.straightdope.com/u/4d3fect)\ **Post date:** [July 17, 2017, 1:19am UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/7 "2017-07-17T01:19:41Z")
for just about every use, but definitely as a general all-around condiment, especially those nights I can’t be bothered to do anything but whip up a pot of rice and steam some vegetables. ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [July 17, 2017, 1:26am UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/8 "2017-07-17T01:26:56Z")
I’m going to have to try some of these suggestions! I have to be careful though, my oldest son loves spicy food and it’s the plague to my eleven year old boy. I’m in the middle…I like spicy but not TOO hot, especially heat for it’s own sake when it sacrifices flavor. I sweat profusely when I eat really spicy foods. I often wonder if I’d enjoy true Szechuan cuisine. I’ve heard it’s a different, endorphin style heat due to the source of the spiciness. ---
**Author:** ![elbows](https://avatars.discourse-cdn.com/v4/letter/e/b3f665/32.png) [@elbows](https://boards.straightdope.com/u/elbows)\ **Post date:** [July 17, 2017, 3:03am UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/9 "2017-07-17T03:03:49Z")
I use it in lots of the things already mentioned, especially breakfast things. But always seem to use it when occasionally using prepared seasoning packets for things like stir fry, which come with all the savoury and flavour you’d wish for but always seem to lack heat. Sambal Olec and it’s done. Yummo! ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [July 17, 2017, 3:20am UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/10 "2017-07-17T03:20:34Z")
I’m another who loves it in stir fries, particularly anything Thai. Here’s a very common Thai style dish I love that uses it. This recipe just sends me! Pad Kee Mao, about 4 servings Ingredients: • 1 (14-ounce) package wide rice noodles • 1/4 cup oyster sauce • 1/4 cup fish sauce • 1/4 cup freshly squeezed lime juice (from about 2 limes) • 3 tablespoons vegetable oil • 1 onion, peeled and thinly sliced • 3 medium garlic cloves, peeled and coarsely chopped • 1 pound ground chicken • 2 medium red or green bell peppers, thinly sliced • 3 large eggs, lightly beaten • 2-4 TB Sambal Oelek, or to taste • 1 cup loosely packed Thai basil leaves (regular basil will do) 1. Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft. Drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside. 2. Heat oil in a wok or large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes. 3. Push chicken mixture to one side of the pan and spill a bit more oil into the cleared spot. Add eggs and scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add Sambal Oelek and basil. Toss to combine and serve immediately. ---
**Author:** ![Clothahump](https://avatars.discourse-cdn.com/v4/letter/c/51bf81/32.png) [@Clothahump](https://boards.straightdope.com/u/Clothahump)\ **Post date:** [July 17, 2017, 3:38am UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/11 "2017-07-17T03:38:48Z")
Nasi Goreng. Love it. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [July 17, 2017, 10:39am UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/12 "2017-07-17T10:39:25Z")
Peanut butter, sambal oerek, cumin, fish sauce, soy sauce and coconut milk is my go-to _ersatz_ sauce for satay. ---
**Author:** ![anij](https://avatars.discourse-cdn.com/v4/letter/a/dfb087/32.png) [@anij](https://boards.straightdope.com/u/anij)\ **Post date:** [July 17, 2017, 12:38pm UTC](https://boards.straightdope.com/t/uses-for-sambal-oelek/791434/13 "2017-07-17T12:38:53Z")
Try THIS: Cook a cauliflower, but only half the way. It is supposed to stay crisp. Mix an egg or two (depending on how big your cauliflower is) and prepare a bowll with bread crumps. Japanese panko will add more style, but crumbled white bread will do the trick. Cover the roses of cauliflower first with egg than with the breadcrumbs. Put some vegetable oil into a frying pan. It should be about 2 fingers high, let it heat up. Fry the cauliflower untill golden. About the Sambal Olek… Original recipe says put it into the oil. But I found out that it burns very easy. So I prefere to mix it with the egg… How much you add depends on your taste. You might want to try a little piece of cauliflower to adjust the taste. Serve the crispy hot cauliflower with natural yoghurt, the more fat the better. 3.5% is the standard in Germany, that’s fine. If you can get 10% it’s great (Turkish or Greek shops may sell that). Skimmed yoghurt with only 1,5% fat or even less is useless. Because it won’t help you with the Sambal Olek… My husband loves hot food, so he adds Sambal Olek to any dish, just as you might would add Tabasco sauce…