In the world of condiments, sambal holds a special place in the hearts of many, especially in Southeast Asian cuisine. Sambal Oelek is particularly well-known here in the US for its versatility and straightforward flavor profile. However, there are many, MANY different varieties of sambal in our cuisine. Auria’s Malaysian Kitchen’s Hot Chilli Sambal is just one of the many varieties - flavored with fermented shrimp paste, it’s called Sambal Belacan. Many Malaysian homes make their own version of this for immediate use, storing it in the fridge for up to a week. The homemade version differs from household to household. Our Hot Chilli Sambal is the version my Mum used to make to go with many of our favorite meals.
Since most in-the-know chefs and home cooks already know and use Sambal Oelek, I’ve been asked repeatedly, if our Hot Chilli Sambal would make a good substitute for Sambal Oelek in recipes that call for it. I have so many thoughts about this - let’s delve into whether Auria's Malaysian Kitchen’s Hot Chilli Sambal can serve as an effective substitute for the well-known Sambal Oelek.
Understanding Sambal Oelek
Sambal Oelek is a traditional Indonesian/Malaysian paste made primarily from ground red chillies, vinegar, and salt. Its flavor is characterized by a fresh, bold straightforward heat. The simplicity of Sambal Oelek allows it to blend seamlessly into marinades and sauces. The paste is uncooked and therefore a significant amount of vinegar is needed to maintain its freshness. This is an important fact to keep in mind as it can make a dish too sour, before you get the heat level that you’re looking for.
And how is Auria’s Malaysian Kitchen Hot Chilli Sambal different?
Auria's Malaysian Kitchen Hot Chilli Sambal captures the essence of homemade Malaysian sambals. Made with a combination of chili peppers and garlic, this sambal features a rich flavor due to the addition of fermented shrimp paste. This complexity enhances dishes in ways that Sambal Oelek may not. Fermented shrimp paste is used in Malaysian cuisine much like fish sauce is used in Vietnamese and Thai cuisine, to add layers of flavor to practically anything from fried noodles and rice to soups and stews. Therefore the addition of Hot Chilli Sambal to any dish is an easy way to get that distinctly Southeast Asian umami with a touch of heat.
Heat Levels
Both sambals deliver a punch of heat, but the intensity can vary. Sambal Oelek is known for its straightforward heat, while Hot Chilli Sambal might offer a more layered spice experience due to its additional ingredients.
Flavor Complexity
Sambal Oelek is celebrated for its simplicity, primarily highlighting the flavor of fresh chilies. In contrast, Hot Chilli Sambal brings in umami notes from shrimp paste, making it a more complex condiment. This can be a double-edged sword; while some may enjoy the added layers, others may find it diverges too far from a simple sambal experience. Chris Morocco, senior food editor at Bon Appétit described Hot Chilli Sambal as “physics-defying amounts of flavor in a tiny package.”
Versatility
Sambal Oelek can be used in a wide range of dishes without overpowering other flavors. Add it to pretty much any existing recipe for a touch of heat and chilli flavor. Do take into consideration the vinegar factor - it’s easy to underestimate the sourness that this adds, which may or may not be the desired outcome for a dish.
In my opinion, Sambal Oelek is best used for cooking, and not as a condiment straight out of the jar. Raw, vinegary commercially-available Sambal Oelek NEEDS to be sautéed or simmered gently until fully cooked before it’s suitable for consumption - in the East we call this “taking the rawness out.” Raw peppers, especially for anyone without much experience with them, can cause digestive discomfort due to the fibrous nature of their tough outer skin, and who wants that? When cooking with Sambal Oelek, it’s important to add it at the beginning of cooking, so it has time to fully cook. As a young girl learning to cook in my Mum’s kitchen this was something I had to learn - it takes experience to know how to handle raw sambal.
With its more complex profile, Hot Chilli Sambal is a great addition to complex dishes, such as stir-fries, stews, braises or marinades, where its richness can shine. Because it’s already cooked, it can be added to a dish at any time during cooking and doesn’t require any consideration for it being raw at all. It can also easily be used as a condiment for rice or noodle dishes, or as a spread for sandwiches as in this sandwich created by Peter Shelsky of Shelsky’s Brooklyn Appetizing:
Culinary Uses
If you’re considering using our Hot Chilli Sambal as a substitute for Sambal Oelek, the context of your dish is important. For recipes that rely on the straightforward heat and flavor of Sambal Oelek, such as anything with an already complex flavor profile (ie. lots of other spices: cumin, cinnamon, cardamom, coriander, and fennel), you may want to use Hot Chilli Sambal sparingly. However, in more complex dishes, like Southeast Asian curries, noodles, rice dishes, soups, stews or roast recipes, our Hot Chilli Sambal does a great job of enhancing the overall flavor profile significantly. If you’ve ever stood in front of a pot of something simmering on your stove and thought “this needs something, but I’m not sure what,” Hot Chilli Sambal is what you’re looking for. It adds an out-of-this-world umami to anything you’re cooking, and you’ll wonder how you’ve lived so long without it.
Auria’s Malaysian Kitchen Hot Chilli Sambal can certainly be a good substitute for Sambal Oelek, depending on the culinary context. If you prefer the simplicity and straightforward heat of Sambal Oelek, it may be best to stick with the traditional version. However, if you appreciate a more nuanced flavor profile and are looking to add depth to your dishes, Hot Chilli Sambal is an excellent choice.
In next month’s blog, I’ll share more details on how to incorporate Hot Chilli Sambal into your own cooking. Let me know if you have any burning questions (pun intended!) and I’ll make sure to answer them.
Happy Cooking!
Auria
