Sambal Oelek

by Coltrane

Sambal OelekSambal Oelek is a spicy asian chili paste.  I like to use it instead of cayenne or tabasco — anywhere heat is needed.  Here are three quick recipes; one “Asian”, one “Mexican”, and one “Mediterranian”.  Sambal Oelek works great in all three.

“Asian” Sauteed Spinach

2 TBP Peanut or Canola Oil
1 lb Baby Spinach
2 cloves Garlic, minced
2 TBP Soy Sauce
½ tsp Sambal Oelek

Heat a skillet and oil over medium-high heat.  Add garlic and saute until it colors a bit.  Add soy, spinach, and Sambal Oelek, cover for 1 minute.  Remove cover and stir until the spinach is cooked to your liking, about 2-5 minutes more.

Psuedo Pico de Gallo

About 6 Roma tomatoes
½ – 1 Red or Sweet Onion
½ cup Chopped Cilantro
Juice of 1-2 Lime
pinch Salt
½ – 1 tsp Sambal Oelek

Seed and dice tomatoes.  (They’re easiest to seed if you cut them through the equator and clean out with your finger.)  Mince the onion.  Add all ingredients to a bowl and stir to combine.  Serve immediately.

White Bean Hummus Send-Up

I use peanut butter instead of tahini in this recipe.  Don’t tell them and they won’t notice.  (Of course, if they did call me on it I’d say “Well yeah, I didn’t tell you it was Hummus”.)

1 can White (Cannellini) Beans
Juice of 1 Lemon
2 cloves Garlic
pinch Salt
1 TBP Peanut Butter
1 TBP Extra Virgin Olive Oil
½ tsp Sambal Oelek

Drain beans.  Roughly chop the garlic.  Add garlic to food processor and process briefly.  Add all other ingredients and process until smooth.  It may require a bit more oil to get the texture you want.

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