sambal oelek

You’re familiar with French dip, of course. In a stroke of holiday genius, you’ll use the turkey carcass to make a dark poultry stock with warming spices, a little sugar for lip-smacking goodness, and fish sauce for saltiness and “can’t-quite-put-my-finger-on-it” depth. Sandwiches never had it so good.

Turkey French Dip

turkey carcass

scallions,

ginger, peeled, sliced

star anise pods

cinnamon stick

fish sauce

sugar

coriander seeds

fennel seeds

Kosher salt (optional)

mayonnaise

chili paste (such as sambal oelek)

turkey

ciabatta or other sturdy sandwich rolls, toasted

hoisin sauce

Tender herb leaves lime

Bon Appétit

Bring turkey carcass, scallions, ginger, star anise, cinnamon, fish sauce, sugar, coriander seeds, fennel seeds, and 4 qt. water to a boil in a large pot. Reduce heat, skim surface, and simmer until liquid is reduced by nearly half, 2–2½ hours.

Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.

Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)

Heat leftover turkey in 1 cup broth in a medium skillet until warmed through.

Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.

This sous vide pork belly cooks in a sweet and spicy sauce of honey, soy sauce, and sambal oelek. Enjoy over rice, or serve in a bowl of ramen.

Sous Vide Pork Belly

skinless, boneless pork belly

honey

soy sauce

grapeseed or other neutral oil

This sous vide technique will also work if you keep the pork belly in one large piece. Enjoy over rice, or serve in a bowl of ramen. Read more about what sous vide cooking is, and see how to cook anything sous vide with step-by-step photos here.

Clip (or stand) sous vide machine to a tall, large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that pork when added will cause water to rise).

Cut pork belly crosswise into 2"-wide strips (imagine really thick bacon). Place pork belly, scallions, honey, soy sauce, and sambal oelek in bag and turn to coat.

Vacuum seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water to submerge (this will push more air out of the bag) and fully close. To ensure proper cooking, contents of the bag need to be completely submerged in water. Turn on machine and heat water to 165°.

Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet; as the water circulates, it will help keep the bag submerged. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Cook pork belly, maintaining water bath at 165°, at least 8 hours and up to 16 (letting it cook overnight is ideal, but you can start it in the morning for dinner later). Remove bag from water bath and let pork belly rest in bag 15 minutes (this lets the pork absorb some of the juices).

Remove pork belly from bag and pat dry with paper towels. (You can also save the liquid left in bag and use it as a dipping sauce or for making stir-fry.) Heat a large cast-iron skillet over medium-high until very hot. Add oil and cook pork belly on all sides until browned and crisp (it happens fast, so don’t walk away), 1–2 minutes total. The honey will help the meat brown quickly. Transfer to a platter and serve.

Do Ahead: Pork can be cooked in water bath 4 days ahead. Keep sealed in bag and chill, or freeze up to 1 month. Reheat with sous vide machine at 100° until warmed through, about 1 hour, before searing.

Pork tenderloin is inexpensive and widely available. Giving it a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.

Spicy Pork Tenderloin Bowl

1¼-lb. pork tenderloin

Tbsp. chili paste (such as sambal oelek)

Tbsp. light brown sugar

1" piece ginger, peeled, finely grated

garlic clove, finely grated

Kosher salt

carrots, peeled, thinly sliced

collard greens

rice vinegar

white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste;

Gochujang, a mixture of miso

Freeze pork tenderloin until firm around the edges, 30–45 minutes.

Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.

Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ tsp. sesame oil in a small bowl.

To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing.

Tempeh skeptics, this recipe will make a convert of you: Crumbling tempeh into ripping-hot oil makes for odd-sized bits and pieces that are crispy, golden brown, and­—especially when glazed with a spicy sticky sambal sauce—addictive. You can make the crumbles on their own for topping salads and stir-fries, but we recommend you incorporate them into these peanutty, soy-spiked noodles, where they add flavor and texture.

Peanutty Noodles with Tempeh

Persian cucumbers, halved lengthwise, thinly sliced into half moons

lime juice, divided

vegetable, grapeseed,

1½" piece ginger, peeled, finely chopped

garlic cloves, finely chopped

peanut butter

Tbsp. sambal oelek

tempeh,

ramen noodles

scallions, thinly sliced on a diagonal

cilantro leaves and lime wedges (for serving)

Tempeh skeptics, this recipe will make a convert of you: Crumbling tempeh into ripping-hot oil makes for odd-size bits and pieces that are crispy, golden brown, and­—especially when glazed with a spicy-sticky sambal sauce—addictive. You can make the crumbles on their own for topping salads and stir-fries, but we recommend you incorporate them into these peanutty, soy-spiked noodles, where they add flavor and texture.

Place cucumbers in a small bowl. Add several pinches of salt. Massage cucumbers with your hands, gently at first, then squeezing more firmly as they become more pliable. Pour off any liquid they release, then add 1 Tbsp. lime juice and toss to coat. Season with salt, if needed.

Heat 2 tsp. oil in a large skillet over medium. Cook ginger and garlic, stirring constantly, until softened, 1–2 minutes. Transfer to a large bowl and add peanut butter, 2 Tbsp. lime juice, 2 Tbsp. soy sauce, 2 tsp. sambal oelek, 1 tsp. honey, and ⅓ cup hot water. Whisk to combine, adding 1 Tbsp. hot water at a time if needed, until a thin sauce forms. Season with salt.

Heat 2 Tbsp. oil in same skillet over medium-high until shimmering. Add tempeh in a single layer, season with salt, and cook, undisturbed, until deeply browned, about 2 minutes. Toss, add 1 Tbsp. oil, and continue to cook, stirring occasionally, until browned all over, 3–5 minutes.

Stir remaining 1 Tbsp. lime juice, 2 tsp. soy sauce, 1 tsp. sambal oelek, 1 tsp. honey, and 1 Tbsp. water in a small bowl. Reduce heat to low, add lime juice mixture to pan, and cook, stirring occasionally, until liquid is evaporated, 1–2 minutes. Transfer tempeh to a plate; season with salt.

Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until chewy but not squishy (taste for doneness), 5–6 minutes. Drain, then rinse with warm water. Drain well again and toss with remaining 1 tsp. oil in colander. Add noodles to bowl with peanut dressing and toss to coat, adding more hot water to thin sauce if needed.

Divide noodle mixture among bowls. Top with tempeh crumbles, cucumbers, scallions, and cilantro. Serve with lime wedges for squeezing alongside.

These spicy and sweet noodles are delicious because of the crispy oyster mushrooms and spicy sambal.&nbsp;

Spicy Sambal Mushroom Noodles Recipe

neutral oil oil

oyster mushrooms (trimmed nd diced)

ginger ((from about 1-inch knob))

garlic

white granulated sugar

tomato paste

basil (plus more as garnish)

sambal oelek chili paste OR sriracha

rice wine vingar

water

linguine noodles

unsalted butter ((or skip if you want to make it vegan!))

To a large non-stick skillet (if you don&#x27;t use a non-stick skillet you may need to add a bit more oil) pan, set over medium heat, add the oil. When the oil is hot, add the mushrooms and cooking and stirring them often, until they’re soft, about 5 minutes. Decrease the heat to medium-low and continue cooking until they’re crispy, about 5 more minutes. 

Next, add the fresh ginger and garlic; cook until softened about 2 minutes.&nbsp;

Pour in the sugar, tomato paste, basil, sambal, soy sauce, rice wine vinegar and mix until combined. Pour in the water and bring to a gentle simmer. Cook for about 10 minutes just so all the flavors are married and the sauce thickens slightly.

Meanwhile, to a pot of salted water, cook the paste until al dente. Immediately transfer the noodles to the pan with the sauce and add the butter. Toss until all the noodles are evenly coated in the sauce. 

Divide amongst bowls and garnish with basil.&nbsp;

Thai Chicken Spring Rolls are a light and tasty dinner for a warm summer night, but the real star of this recipe is the "peanut" sauce. It's a Thai-inspired almond butter based sauce that mimics peanut sauce. You'll want to put it on all the things.

Thai Chicken Spring Rolls with Spicy "Peanut" Sauce

chicken breasts or thighs

Tablespoons avocado oil

Tablespoons coconut sugar

limes

1-inch knob of fresh ginger, finely grated with a Microplane

sambal oelek or Asian chili paste

cilantro

almond butter or other nut butter

lime juice,

cilantro,

sesame oil

teaspoons rice vinegar

garlic, pressed

ginger,

chili powder jalapeno pepper

carrots

broccoli

green onions

Napa cabbage leaves, cut in half and sliced thinly

lime

salt

avocado olive oil

spring roll wrappers

basil

mint

Asian chili paste

Put the chicken in a large zip top...

Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.

To make the sauce, put all of the...

To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.

To make the salad filling, put the carrots,...

To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.

When it's time to make the spring rolls,...

When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.

Fill a large shallow bowl or dish with...

Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you're going to use to roll the spring rolls. Slice the grilled chicken thinly.

To assemble the spring rolls, soak each spring...

To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about 1/4 cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.

Swirl some Asian chili paste or sriracha into...

Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

These weeknight noodles are inspired by the silky richness of meaty tomato sauce and the fiery, tangy-sweet flavors of pad kee mao (a.k.a. drunken noodles). It's full-on explosive flavor in under an hour.

Spicy-Sweet Sambal Pork Noodles

Tbsp. olive oil

lb. ground pork, divided

garlic cloves, thinly sliced

Tbsp. sugar

basil,

1½ lb. fresh ramen noodles spaghetti

unsalted butter

Heat oil in a large wide heavy pot over medium-high. Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer. Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer. Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes. Add chili paste, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Add to pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.

Divide noodles among plates. Top with torn basil.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

Cold Sesame Noodles with Broccoli and Kale

garlic cloves,

sherry vinegar

vegetable oil, divided

kosher salt,

black pepper,

scallions, green parts only, thinly sliced,

peeled,

Tuscan kale leaves

noodles

mint leaves and toasted sesame seeds (for serving)

Preheat oven to 450°. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20–25 minutes.

Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, ¼ tsp. pepper, and remaining ½ cup vinegar and ½ cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.

Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.

A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.  

Chicken Curry Laksa

red chiles,

ginger, peeled, thinly sliced

garlic cloves, unpeeled

red Thai chiles, chopped

shallots,

lemongrass stalks, tough outer layers removed, finely grated

vegetable oil

Thai shrimp paste

coriander

curry powder

cumin

coconut milk, divided

chicken stock chicken broth

tofu puffs (optional)

chicken thighs

wide rice vermicelli

palm sugar or light brown sugar

eggs,

Persian cucumbers,

Bean sprouts, mint leaves, lime

chiles

What makes this noodle soup recipe special is what’s in the flavorful laksa paste. Since some of the ingredients might require a special trip, make a double or triple batch and freeze in ice cube trays for up to 2 months.

Place dried chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 12–15 minutes. Drain and set aside.

Meanwhile, heat a large dry saucepan over medium-high. Cook ginger and garlic, stirring occasionally, until lightly charred and garlic is just tender, 6–8 minutes. Transfer to a clean surface; peel garlic.

Purée reserved chiles, Thai chiles, shallots, lemongrass, oil, shrimp paste, coriander, curry powder, cumin, ginger, and garlic in a food processor or blender until smooth (it’s okay if a few flecks of chile remain).

Do Ahead: Laksa paste can be made 1 week ahead; cover and chill. Or freeze in ice cube trays for up to 2 months.

Heat oil in a large saucepan over medium-high. Cook laksa paste, stirring often, until paste is slightly darkened and begins to slide around saucepan when stirred, about 2 minutes. Add half of coconut milk and cook, stirring, until reduced by half, 4–6 minutes. Add stock, tofu puffs, if using, and remaining coconut milk. Bring to a boil; add chicken. Reduce heat and simmer until chicken is cooked through and tender, 20–25 minutes. Transfer chicken to a plate and let cool; shred meat.

Meanwhile, cook noodles according to package directions.

Add chicken and sugar to soup; season with salt. Divide soup and noodles among bowls. Top with eggs and cucumbers; serve with toppings.

Do Ahead: Curry base (without chicken) can be made 3 days ahead; cover and chill. Reheat over medium-low, adding water to thin as needed.

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.

Top 27 sambal oelek recipes from across the web

The most viewed sambal oelek recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 27 sambal oelek recipes from across the web

The most viewed sambal oelek recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey French Dip

Sous Vide Pork Belly

Spicy Pork Tenderloin Bowl

Peanutty Noodles with Tempeh

Spicy Sambal Mushroom Noodles Recip...

Thai Chicken Spring Rolls with Spic...

Spicy-Sweet Sambal Pork Noodles

Cold Sesame Noodles with Broccoli a...

Chicken Curry Laksa

Spicy Coconut Grilled Chicken Thigh...

Chile-Lime Clams with Tomatoes and ...

Quick Ragù With Ricotta and Lemon

Chicken Stew with Cannellini Beans ...

Fried Egg Tacos with Spicy Jam

Roasted Vegetable Bibimbap

Mussels in Spicy Tomato Broth

Sticky pork chops with horseradish ...

Bami goreng

Spare ribs sweet chili

Pan-Roasted Eggplant With Peanut-Ch...

Sambal Chicken

Veganer Burger mit Coleslaw

Malaysian Sambal Sauce

10-Minute Sambal Oelek Red Chili Pa...

Kichererbsensalat

Asian Noodle Salad Recipe (Easy Mea...

Thai Chicken Sheet Pan Dinner

The most viewed sambal oelek recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine