Kick It Up a Notch

I like it spicy – really spicy. I also have a weakness for all food Southeast Asian, and a big soft spot for most things Indonesian. Sambal Oelek brings the best of both. This pre-prepared sambal (that’s a spicy, flavorful paste, usually chili-based, for those of you not fluent in Indonesian) will save you long precious minutes of peeling, chopping and grinding by hand, but has a flavor bright enough to pass for homemade. The gold label – look for the rooster - contains Indonesian chilis, with a bit of salt and vinegar, ground into a sauce about the same texture as a chunky marinara. The bottle without the label (and the info printed right on the bottle) has garlic, too, for some extra kick. Though I sneak the Oelek into just about everything, this time of year I use it most often in marinades for my bar-b-q kabobs – tofu, eggplant, and mushrooms soak it up the best.

Just take your Tupperware (or Ziploc) and throw in some soy sauce, some sesame oil, and a Tablespoon of Sambal Oelek – don’t go crazy until you know your own tolerance. Throw in your veggies etc., shake it up, toss it in the fridge for the afternoon, and you’ll have some fiery kabobs that’ll bring the fireworks straight into your friends’ mouths (or at least have them downing a few extra beers).

Photo credit: www.lennthompson.typepad.com/lenndevours/2004/07/todays_ingredie.html