On 11 Mar 2006 at 20:19, Krishna wrote:
> Dear Phaedrus,
> How does one make the vietnamese chili paste sambal olek? Is it just
> chilies and vinegar or is there something else?
The basic recipe for Sambal Olek (Oelek, Ulek) is just chilies,
vinegar, and salt. There are some that even omit the vinegar and are
just chilies and salt. This chili paste is made a variety of ways.
See below for recipes.
White vinegar (see method)
2 teaspoons Salt
Wash the chillies, then just remove the stalks, but not the seeds.
Put the whole chillies into the jar of a blender, add about 1/2
tablespoon of vinegar then blend. (Warning, don't lift the lid
straight off the blender jar and look in - you could get a major
hit of chilli fumes! Let it settle before opening the lid, carefully.)
If the chilli paste is too thick and chunky, add a little more vinegar,
then blend again: it should become a smooth paste. Then stir in the
salt. Keep the finished chilli paste in a sterilised jar in the fridge,
ready to use whenever chillies are needed in a recipe. This is an
Indonesian style chilli paste, a great way to keep excess chillies
1/2 c finely chopped fresh hot chilies
2 Tb fresh lime juice
1/2 ts salt
2 Tb sesame oil
Combine everything in a blender and blend
Sambal Oelek Recipe
Makes a hot and fiery chile sauce that can be used both as a
condiment and in cooking.
4 ounces fresh red chilies, chopped
2 tablespoons rice wine vinegar
1 teaspoon vegan sugar (or granulated sugar; to taste)
1 teaspoon salt (to taste)
Place ingredients into a blender and pulse until chiles are
finely chopped but not pureed.
Adjust seasonings to taste.
Store in a sealed container under refrigeration until needed.
Yield: 1 Servings
200 g small red chillies
1 c water
1 ts salt
1 ts sugar
1 tb vinegar
1 tb oil
1. Remove stalks from chillies, chop chillies roughly. Combine in
a pan with water, bring to the boil . Reduce heat to low, cover,
simmer for 15 minutes.
2. Pour chiles into a food processor, add salt, sugar, vinegar and
oil, blend until finely chopped.
Store Sambal Oelek in small glass jar (with a non metallic lid) in
the refrigerator for up to two weeks.
Note : Use Sambal Oelek as a fiery accompaniment or add to recipes
where chillies are required.
Hint : Wear rubber or cotton gloves when handling chillies to avoid
any contact with your skin. Kitchen scissors or knife can be used to
cut the chillies. The seeds are the hottest part of the chilli-they
may be discarded, depending on your taste.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g (8 oz) fresh red chilies
1 tsp salt
1 tsp soft brown sugar
Jars of sambal can be bought in many Oriental shops and in some
delicatessens, but it is quite easy to make your own, especially
with a food processor. This is the most basic sambal. To make
other sambals, ingredients such as trassi or blachan, a firm
paste made of rotted shrimp, and candlenuts are added to the
Heat a heavy frying pan and put in the chilies after 2-3 minutes.
Dry roast over a medium heat for a few minutes. Cool, then chop
finely and pound to a paste with the salt and sugar. The chili
seeds may be taken out, or left in if you want a really fiery
relish. The sambal will keep for a week or so in a jar in the
Yield: 15 Deciliter
1 3/16 kg Thai Dragon chile - fresh
3 dl Apple cider Vinegar
4 tb Salt
4 tb Cumin - ground
2 tb Coriander seeds - ground
(Thai Dragon is a small very hot chile pepper from Thailand.) Remove
stems from the peppers and peel the garlic cloves. Put all ingredients
in a food processor (using the steel blade) and mix 3 - 4 minutes.
Boil 10 minutes and put in sterilised jars. This makes a sambal that
is much hotter than the usual Sambal Olek you can find in Asian stores.
Use it when making hot Oriental food. Wash your hands with 80% alcohol
after you handled the peppers! Don't touch your eyes or your private
parts before you have washed your hands with alcohol! It will burn for
hours. From the kitchen of Baloo.
Somebody told me you might like this recipe; I searched through your
archives and didn't see it. This recipe comes out of the Battle Creek
Enquirer; I only have a clipping to work from so I can't tell you the
date, but I assume it's more than a few years old (it's from no earlier
than 1988). Here's the transcript:
Mrs. Knapp's Secret Cole Slaw
1+1/2 cups salad dressing (not mayonnaise)
1 tablespoon plus 1/2 teaspoon prepared mustard
Pinch of salt
1 tablespoon plus one teaspoon granulated sugar
1+1/2 pounds finely shredded cabbage
3/4 cup finely chopped carrots
3 tablespoons finely chopped onions
Blend salad dressing, mustard, salt and sugar thoroughly with a wire
whip and refrigerate until ready to add to salad. Pour dressing over
vegetables and mix until creamy and evenly blended. Refrigerate.
Makes 8 servings.
More Bill Knapp's Recipes
On 9 Mar 2006 at 20:48, Mary wrote:
> i would like to know how to make the red shrimp dipping sauce for
> shrimp like they serve at the japanese restaurants with fried
See below for the recipes that I found.
Japanese Shrimp Sauce (Pink)
2 C. mayonnaise
1/2 C. water
1 tsp. granulated sugar
1/4 tsp. salt
1 T. garlic juice
3 to 4 tsp. catsup
1 tsp. ground ginger
1 tsp. hot sauce
1 tsp. dry mustard
1 tsp. paprika
3/4 tsp. white pepper
Japanese Shrimp Sauce I
"This is the shrimp sauce found in Japanese steakhouses.
It is sweet and pinkish-orangish in color. You can substitute
fat-free mayo, butter, and 0-calorie sugar, and it still tastes
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder
In a small bowl, combine mayonnaise, white sugar, rice vinegar,
melted butter, paprika and garlic powder. Mix well, cover and refrigerate.
Japanese Shrimp Sauce II
"The sauces you get in those Japanese steak houses vary from
place to place. Here is another version of shrimp sauce found
in Japanese steakhouses. It is sweet and light
pinkish in color."
2 cups mayonnaise
6 1/2 fluid ounces water
1 1/2 tablespoons ketchup
2 tablespoons sugar
1 dash hot pepper sauce
2 teaspoons garlic powder
3/4 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 pinch salt
In a blender or food processor, combine mayonnaise, water,
ketchup, sugar, and hot pepper sauce. Season with garlic
powder, paprika, white pepper, and black pepper, and salt.
Blend until smooth.
Shrimp Dipping Sauce - Japanese recipe
1 cup mayonnaise
2 tbsp ketchup
1 dash Japanese togarashi powder / cayenne pepper
1 tsp garlic powder
Blend all the ingredients in a bowl. Add some salt and pepper
to adjust the taste.
More Japanese Steakhouse Recipes
On 13 Mar 2006 at 15:11, Zeny wrote:
> Dear Phaedrus,
> My youngest son just came home from a trip to Jakarta (our capital
> city) recently. During his stay there he said he was treated this
> Brownies Kukus by a friend. By the way, KUKUS in Indonesia means
> steamed. He said the cake was moist so gooey inside with a layer of
> chocolate in the middle. From what I gather, I think a layer of the
> cake was steamed first and then chips or grated chocolate were spread
> over the 1st layer then the remaining batter poured again on top of
> the chocolate. I dunno. Do you think you can make up a recipe like
> this for me? Thank you. Best regards, Zeny
I found several recipes - three are below.
Brownies Kukus Recipe
4 butir telur
200 gr gula pasir
1 sendok teh emulsifier
100 gr terigu
50 gram coklat bubuk
disarankan Van Houten
coklat blok dark 50 gr(bisa jg gak)
1/4 kaleng susu kental manis
125 gr mentega
vanili 1 sachet
coklat pasta 2 tetes
kl mau lebih enak pake rhum dikit
messes ceres buat bagian tengah
1. Kocok telur, gula , emulsifier,coklat pasta ,rum,
2. Ayak terigu dan coklat bubuk lalu masukan ke adonan
telur aduk rata pake sendok kayu
3. masukan susu kental
4. tim coklat blok dengan mentega lalu masukkan ke adonan
5. masukan dalam loyang yang sudah dialas kertas roti dan
minyak loyang 10 X 20 2 bh
6. masukkan setengah adonan dulu diamkan 15 menit lalu
masukkan messes ceres lalu masukkan setengah adonan lg
sampai matang kira2 25-30 menit
kalau suka b oleh jg diatasnya dikasih coklat coating atau
keju atau apa aja terserah selera….ok asyik loh enak …
api stabil , masukan setelah panas dan jg jangan lupa kukusan
dikasih serbet biar air gak netes ke bagian bawah..
- 4 butir telur
- 120 gr gula pasir
- 170 gr tepung terigu
- 30 gr cokelat bubuk
- 200 gr margarin
- 200 gr dark cooking chocolate
1. Lelehkan cokelat masak, sisihkan.
2. Lelehkan margarin, tunggu uap panas hilang, masukkan
cokelat leleh, aduk rata, sisihkan.
3. Campur tepung terigu & cokelat bubuk, kemudian ayak
4. Kocok telur & gula pasir sampai mengembang (nggak perlu
5. Masukkan tepung terigu & cokelat bubuk yang telah diayak
tadi, aduk sampai rata.
6. Masukkan margarin & cokelat masak yang telah dilelehkan
tadi, aduk rata.
7. Siapkan loyang yang telah diolesi margarin, masukkan adonan
ke dalam loyang.
8. Kukus dalam dandang yang sudah mendidih airnya, bungkus
tutup dandang dengan serbet, lalu tutup rapat. Kukus sampai
Brownies Kukus dengan Cheese Drop
20 btr kuning telur
7 btr putih telur
450 gr gula pasir
1 sdt garam
20 gr emulsifier
1 sdm rhum bakar
300 gr terigu
20 gr maizena
100 gr coklat bubuk
250 gr white cooking chocolate
300 gr chees cream, kocok
2 btr telur utuh
120 gr terigu
100 gr cheese spread
350 gr mentega
200 gr milk cooking chocolate
1 sdm coklat pasta BF
- kocok bahan A sampai putih dan mengembang, kecuali coklatbubuk.
- Cairkan bahan C, lalu tuang kedalam bahan A, aduk rata, masukkan coklat bubuk.
- Bagi adonan menjadi 3
- Aduk bahan B hingga tercampur rata, sisihkan.
- Tuang 1 bagian adonan coklat kedalam loyang, 30x30x10cm, beri adonan chees
secara acak dengan sendok makan, kukue lk. 20 menit.
- Tuang lagi diatasnya, 1 bagian adonan, lakukan spt yg pertama hingga lapisan
ketiga, kukus lagi selama 20 menit.
12 medium potatoes
1-2 tbsp flour
7-8 tbsp vegetable oil
100-200 g of salted pork fat
1/2 glass of sour milk, salt
1. Peel the potatoes and grate them, add flour, sour milk or kefir,
egg, salt and mix everything.
2. Heat the oil in a large frying pan. Lay the potato mass with a
tablespoon in separate small pan-cakes (each no more then 10 cm / 4"
in diameter). Cook until crisp and browned, then turn on the other side.
3. Serve hot with sour cream.
300 g of ham bones
200 g of beef
60 g of sausages
1 root of parsley
2 tablespoons of tomato puree
20 g of lard
1 tablespoon of flour
2 teaspoons of 3 per cent vinegar
4 teaspoons of sour cream
Put ham bones cut into pieces and beef meat in the pan with cold water
and make it boil. Take the scum off with the skimmer and keep boil on
a small fire. Half an hour before the broth is ready, put into it peeled
and washed carrot, onion, celery. When the broth is ready, filter it.
Stew raw carrot cut into straw, parsley, onion with lard, add tomato
puree and keep in a small fire for about 10 minutes. Put potatoes, cut
into cubes, boiled beet cut into straw, onion and roots stewed with
tomato puree and diluted with the broth into the boiling broth and wait
until it is ready. Enrich the borscht with sugar and vinegar. Cut meat
and sausages into pieces and put them in the borscht.
Machanka is served with pancakes.
Braise chopped meat and sausages for 5-10 minutes, then, having added
some water, stew on low heat. Take out meat and sausages and set aside.
Add chopped fried onion and chopped parsley to the broth and bring to
boil. Add meat to the broth and put in the oven for 15 minutes.
200 g sausages.
300 g pork.
100 g onion.
60 g parsley root.
100 g sour cream.
40 g butter.
20 g flour