Sambal Oelek

Previously, I posted about making green sawsawan, now I have the red sawsawan. �Tita Toinette was the one that introduced me to Sambal Oelek, which is a very potent chile pepper paste. �It's more kurat, than the pinakurat since the latter is already watered down by vinegar. �This is concentrated chile and you need just a teaspoon or less to burn your mouth. It's good with your fried rice if you want it spicy, or your noodles or just plain sawsawan.

Sambal is a condiment, an ingredient or a dish that contains lots of chile. �The name is derived from the Indonesian language and the Oelek is French which is �a stone earthenware and is still being used as a kitchen item.

Here's a recipe I use and I just store it in a small container...this is my classy version of the pinakurat........Just squeeze on to your meat...

1 T EVOO (am sure everyone knows that. �It's Rachel Rays contribution in the dictionary)

5 T ketchup

3 T mustard

2 T SAMBAL OLEK (you can add more if you are adventurous)

2 T maple syrup (honey will do)

1 T Lea and Perrins (or any generic worcestershire)

.....and by the way, Tobbasco is so tame compared to the sambal...