Ethné de Vienne’s Sambal Oelek
Ethné de Vienne’s Sambal Oelek
Rating: (1 rated)
  • 1 cup (250 ml) fresh red Thai chilies
  • 1 teaspoon (5 ml) salt
    • 1 tablespoon (15 ml) palm sugar or
    • 1 tablespoon (15 ml) sugar
  • Preparation
  • Remove the stem from the chilies.
  • Blanch the chilies in a little salted boiling water, about 5 minutes.
  • Drain and purée in a mortar with the sugar and salt.
  • Keeps for two weeks in the refrigerator. Freezes well.
  • Description
    In we have selected the most viewed recipes from category - Jar Mixes And Ketchups . Enjoy the best recipes specially selected for you! Ethné de Vienne’s Sambal Oelek is the right choice that will satisfy all your claims.
    Rate for this recipe