Sambal Oeleck Chili Paste recipe

2 Dried red chilies
2 Cloves garlic
1/2 ts Sugar
2 tb Fish sauce
1 tb Vinegar
1 tb Lemon juice

Directions

Mince chilies and garlic finely and place in a mortar. Mash with the heel of
a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce,
vinegar and lemon juice, stirring between each addition. This makes enough
for 2 to 4 people. I almost always double the recipe just to make sure
there's enough. I've kept it for long periods of time but unless you freeze
it, it's past it's prime after a few days.
The proportions here produce a mildly warm dip. I generally use two to six
times as many chilies, depending on their strength and how hot I want it.

VARIATIONS:
Use green Serrano chilies instead of dried red ones, thinly slice a red or
green chili into rounds and toss them in, lime juice instead of the lemon
juice or palm sugar instead of granulated. If you make it in a food
processor, don't over process. It should have small chunks of each
ingredient rather than being a homogeneous liquid.
"Lester Mosley" > wrote in message
oups.com...
> I picked this up last year from a friends girlfriend when Iwas in
> Germany, However I can not find the needed ingrednets in the US and
> thought Maybe I could get some help
>
> It has Butter, - Which is easy to find of course
> Cream Cheese, - She Used Philidelphia, once Again easy
> Garic, - She used whole cloves and shreaded them.
> Sambal O'lek, - Okay no clue on this, I know it was bought in an Aldi,
> and was in a small Jar
> Ajvar, - Paprika type Dip I ahve found this at a Trader Joes.
> Salt and - Easy
> Chives all mixed. - easy
>
>
> However I am unable to find this Sambal O'lek, is there a subsitute?
>
> Perhaps someone has this recipe and could help me recreate it as I have
> lost the needed percentages..
>
> I have read that it may trace to eastern europe, any help is greatly
> appreciated! This wa a very tasted dip and I want to recreate it, but I
> am unable to get it from the girl again.
>
> thanks!
>