We eat a lot of stir-fry food in my household. When my kids were younger, I kept it fairly mild, but now that they are teenagers and like their food a bit spicier, I use a lot of Huy Fong Sambal Oelek Chili Paste. It a simple and easy way to turn up the heat in Asian cooking, as well as many other dishes.

What is it?

Sambal Oelek is a chunky chili paste which actually has its origins in Indonesia and Malaysia. Sambal is basically a condiments made with chilies. There are many different variants. I've used one made with garlic and chilies, but some are combined with fruits, nuts, and onions. Sambal Oelek simply means a sambal made the traditional way using a mortar and pestle. Of course, commercial formulations like Huy Fong's are not hand made, but they have the texture of a sambal and not the smooth consistency of a chili sauce like Sriracha Hot Chili Sauce.

Besides chilies, it contains, salt, vinegar, potassium sorbate and sodium bisulfate as preservatives, and xanthan gum. While I wish it were a more natural formulation without the preservatives, I at least am glad that it is not loaded with sodium and does not contain any artificial colors. One teaspoon contains 110 mg of sodium (or 5 % DV). I rarely use more than a teaspoon or two when using this in a marinade or sauce. Some people do use it as a condiment on top of food, and I would say that unless they like extreme heat, a teaspoon is all anyone uses in a typical situation.

Uses

The flavor of Sambal Oelek is definitely hot and spicy, but it's got a nice chili flavor that's balanced with a bit of vinegar. If you like hot sauce, then you might like this. However, if you don't like products with chili seeds, you might have to think about twice about Sambal Oelek. My preference is to use it dishes that are cooked so the seeds are softened up and not noticeable.

I use Sambal Oelek in a lot of different ways. Sometimes I buy pre-made Teriyaki sauce, such as Soy Vay's, and add a teaspoon of Sambal Oelek to make it a bit spicier. Other times, I make my own marinades, using Oyster Sauce, Chinese Black Vinegar, and Sesame Oil, and will add a spoon or two of Sambal Oelek to help round out the flavor and add a bit of heat in the background.  One of my husband's favorite summertime dishes is scrambled eggs and tomatoes (a favorite Chinese stir fry dish that you don't see much here in the US) and I will put a bit of Sambal Oelek in the hot wok with oil, before adding the tomatoes. The short bit of stir frying releases not only the heat, but also the flavor of the chilies.

You may also choose to use it as a condiment. I personally don't because I dislike the seeds unless they've been cooked. But this is a matter of personal taste and I know many people who will add some on dishes, especially when eating out at a restaurant that might have some on the table. I will also add it to pre-made barbecue sauces, to make a nice sweet and spicy sauce that is great on fish and chicken.

In conclusion

Hoy Fong Sambal Oelek has found a permanent spot in my kitchen. If you like spicy cooking, you owe it to yourself to give this a try! 4 stars.

Recommended: Yes