Sambal Oelek (Indonesian — Raw Chilli Paste — No Cook Method)

Ingredients

• 350 g fresh red chillies, bird's eye or Thai long (stems removed)
• 3 g sea salt
• 15 ml lime juice (fresh)

Method

1. 1
   Pound chillies to a coarse paste using a mortar and pestle — work in two batches if necessary; texture should remain slightly chunky, not smooth.
2. 2
   Add salt; continue pounding until combined, 1–2 minutes.
3. 3
   Fold through lime juice; taste and adjust salt or lime balance.
4. 4
   Transfer to sterilised jars; press surface with the back of a spoon to expel air pockets.
5. 5
   STORAGE: Refrigerate up to 4 weeks; or seal with a thin layer of neutral oil and store cool/dark for 8 weeks.
6. 6
   USE: 1 tbsp (15 g) per serving as condiment for grilled fish, vegetables, or rice; raw heat profile remains bright and vegetal.
7. 7
   SAMBAL OELEK (Indonesian Raw Chilli Paste)
8. 8
   Yield: 400 ml jar | Prep: 15 min | Total: 15 min
9. 9
   300 g fresh red chillies (bird's eye or Thai — ripe, glossy)
10. 10
    25 g garlic cloves (peeled)
11. 11
    15 g sea salt
12. 12
    10 ml lime juice (fresh, acid-forward citrus)
13. 13
    5 ml neutral oil (optional, for preservation)
14. 14
    Destem and roughly chop fresh chillies; combine with garlic cloves in mortar and pestle or food processor.
15. 15
    Pound or pulse until rough paste forms; avoid over-processing — texture should remain coarse and uneven.
16. 16
    Fold in sea salt and lime juice; taste and adjust salt as needed.
17. 17
    Transfer to sterilized glass jar; top with thin layer of neutral oil if storing (creates anaerobic seal).
18. 18
    Refrigerate; consume within 2–3 weeks, or freeze in portions for longer storage.
19. 19
    NO-COOK METHOD: Raw heat and acid preserve paste without fermentation. Use fresh daily for maximum brightness. Ideal in sambals, drizzles, curries, and as table condiment.
20. 20
    Fresh sambal oelek: 200g fresh red chillies, 1 tsp salt, 1 tsp white vinegar — pound to desired texture
21. 21
    As a base for sambal terasi: fry sambal oelek with palm sugar and terasi (shrimp paste) until caramelised — one of the most complex quick sauces in existence
22. 22
    For a milder version, use a mix of red bell pepper and chilli — maintains colour and texture while reducing heat
23. 23
    Sambal oelek freezes well in ice cube trays for on-demand fresh chilli
24. 24
    Use directly: stirred into noodle soups, mixed into rice, alongside grilled meats