Food Guts - Ingredient Information

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Sambal Oelek

Nutritional Information

1 tsp, sambal oelek

  • Calories 0
  • Calories from Fat 0
  • Amount%DV
  • Total Fat 0g0%
  • Saturated Fat 0g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0g
  • Cholestreol 0mg0%
  • Sodium 110mg5%
  • Potassium 0mg0%
  • Total Carbohydrate 0g0%
  • Dietary Fiber 0g0%
  • Sugars 0g
  • Protein 0g0%
  • Calcium 0mg0%
  • Iron 0mg0%
  • Vitamin A 0%
  • Vitamin C 0%

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Sambal Oelek on Wikipedia:

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (May 2007) For the Indian dish, see Sambar (dish). For the ethnic group, see Sambal people. For the language family, see Sambalic languages. Anchovies in sambal

A sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Indonesian influence. It is typically made from a variety of peppers, although chili peppers are the most common. It is sometimes a substitute for fresh chilis. It can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries.

The word is of Indonesian and Malaysian origin.


Varieties of Chili

Fresh chilis are the main ingredient for a sambal

The most common kinds of peppers used in sambal are:

Adyuma Also known as habanero. These are usually yellow and blocky (like a miniature paprika). Very hot. Cayenne pepper These are usually red and blocky (see above). There are a number of similar looking peppers which are much milder. These can be recognized by their shiny appearance. Madame Jeanette Yellow or light green elongated pepper. They have an irregular shape. Cabe rawit (