Posts Tagged ‘sambal oelek’

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Instant Pot Beef and Broccoli

May 18, 2019

We love using our Instant Pot, and this is fun new recipe for our rotation of family meals. I recommend using a decent quality steak with good marbling for an extra delicious dish.

20190505 Beef and Broccoli 02

You will need:

  • 2 T olive oil
  • 2 lbs steak, sliced into thin strips
  • 3 cloves garlic, minced
  • 1/2 t salt
  • 1 t ground pepper
  • 1/2 c low-sodium beef stock
  • 1/2 c low-sodium soy sauce
  • 4 T brown sugar
  • 4 T rice wine vinegar
  • 1 T sambal oelek or other chili sauce (optional)
  • 1 T corn starch
  • 12 oz frozen broccoli florets, defrosted

Then you will…

  1. Turn on the saute mode on your Instant Pot to medium heat and warm up the olive oil.
  2. Saute the steak strips with the garlic, salt and pepper until starting to brown, 3-5 minutes.
  3. In a small bowl, mix together the beef stock with the soy sauce, brown sugar, rice wine vinegar, and the sambal oelek.
  4. Stir the sauce into the steak mixture.
  5. Add the lid and close your Instant Pot. Cook for 10 minutes on high pressure.
  6. Allow the Instant Pot to rest for 5-10 minutes after done to begin releasing some of the pressure. Then manually release the rest.
  7. In a small bowl, combine several tablespoons of the broth with the cornstarch to make a slurry.
  8. Stir it back into the Instant Pot along with the broccoli.
  9. Turn the saute mode back on, allowing the sauce to thicken slightly while stirring. This should take about 5-10 minutes.
  10. Serve with rice.
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Sticky Asian Chicken Thighs

November 9, 2018

I have been playing with chicken thighs recently since they tend to be packed with flavor. We served these sticky chicken thighs with some steamed rice and roasted broccoli…all of which made phenomenal leftovers.

20180909 Sticky Asian Chicken 01

You will need:

  • 4 cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 3 T hoisin sauce
  • 2 T low sodium soy sauce
  • 2 T honey
  • 2 T sesame oil
  • 1 1/2 t sambal oelek
  • 1/4 t salt
  • 1/4 t pepper
  • 2 lb boneless, skinless chicken thighs
  • 2 T olive oil

Then you will…

  1. In a small bowl, combine everything but the chicken. Mix well.
  2. Put the chicken in a gallon ziploc bag.
  3. Pour the sauce into the bag. Seal and toss to coat the chicken.
  4. Allow to marinate for at least 30 minutes.
  5. In a large nonstick skillet, heat the olive oil over medium heat.
  6. Add the chicken (hold onto the marinade for later) and pan fry for 6 minutes on one side.
  7. Flip and continue cooking another 4 minutes.
  8. Pour the marinade into the skillet and reduce the heat to medium-low.
  9. Continue cooking until the chicken is cooked through and the marinade is reduced to almost a glaze, about 5 minutes.
  10. Serve with rice and your favorite veggies.
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Spicy Tomato Glazed Pork Tenderloin

November 5, 2018

Pork tenderloins are a great protein: you can grill, roast or sear it, and it deliciously handles glazes. This glaze is quick to put together and can be made a couple of days in advance and stored in the fridge. Sambal oelek is an Indonesian chile paste made from crushed raw red chiles, vinegar, and salt. Most grocery stores carry it in the international foods section.

20180828 Tomato Glaze Pork 02

You will need:

  • 1/4 c balsamic vinegar
  • 1/4 c honey
  • 6 oz (1 can) tomato paste
  • 5 T olive oil, divided
  • 1 t sesame oil
  • 1 t salt
  • 1 t cracked pepper
  • 1/2 t sambal oelek
  • 1 lb pork tenderloin, trimmed

Then you will…

  1. Preheat your oven to 400 degrees. Line an edged baking sheet with nonstick foil.
  2. In a small bowl, mix together the vinegar, honey, tomato paste, 3 tablespoons of olive oil, sesame oil, salt, pepper, and sambal oelek.
  3. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
  4. Sear the pork until golden on each side, about 5-6 minutes all together.
  5. Brush half of the glaze on the pork and transfer the tenderloin to the prepared baking sheet.
  6. Roast in the oven for 7 minutes.
  7. Brush more glaze on the pork as needed and flip over.
  8. Roast for another 7-10 minutes, or until a thermometer in the middle reaches 145 degrees.

20180828 Tomato Glaze Pork 01

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Island Pulled Pork with Red Cabbage Slaw

October 1, 2018

We went on a long weekend to the beach and wanted some easy meals while we were there. This was a great main dish! I loved that we could make it in advance in the crockpot; it was very portable and, most importantly, it was very moist and packed full of flavor from the sauce.

20180817 Pulled Pork 01

You will need:

  • 3 lb pork butt (or shoulder), excess fat trimmed
  • 20 oz crushed pineapple
  • 1/3 c hoisin sauce
  • 1/3 c pineapple juice
  • 1 lime, zested and juiced
  • 4 T soy sauce
  • 3 T honey
  • 2 t sesame oil
  • 2 T sambal oelek
  • 1 T garlic powder
  • 1/2 t Chinese five spice
  • 1/4 t ground ginger
  • 1/4 t pepper
  • 1/4 t salt
  • 2 c shredded red cabbage
  • 1 small bunch scallions, trimmed and chopped
  • 3 T apple cider vinegar
  • 2 T olive oil

Then you will…

  1. Place the pork butt in the crockpot.
  2. Pour the crushed pineapple on top of the pork.
  3. In a small bowl, combine all of the remaining ingredients.
  4. Pour 2/3rds of the sauce on top of the pork.
  5. Slow cook on LOW for 7-8 hours.
  6. Remove the pork from the crockpot and shred.
  7. Put the pork in a large bowl with the last third of the sauce.
  8. Add 1/2 – 3/4 cup of the sauce from the crockpot to the pulled pork until moist and juicy. I recommend using a gravy separator to pour the juices into the pork, since it will help remove the excess fat.
  9. Allow to rest in the sauce at least 10 minutes to soak up some of the juices.
  10. Meanwhile, in a medium bowl, toss together the red cabbage with the scallion, vinegar and olive oil. Season with salt and pepper to taste.
  11. Serve the pulled pork topped with the slaw on toasted Hawaiian rolls.

 

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Instant Pot Sweet and Spicy Chicken Thighs

July 23, 2018

Check out this Instant Pot recipe for an easy and flavorful entree. If you don’t want any spice, you can omit the sambal oelek…however give it a whirl! Sambal oelek is an Indonesian chile paste made from crushed raw red chiles, vinegar, and salt. Most grocery stores carry it in the international foods section.

20180710 Sweet Chicken Thighs 01

You will need:

  • 1/3 c honey
  • 3 cloves garlic, peeled and minced
  • 1/2 c tamari (or can substitute low salt soy sauce)
  • 1/2 c ketchup
  • 2 T Worcestershire sauce
  • 1-3 T sambal oelek (add based on your spice preference)
  • 2 T dried oregano
  • 4 T sesame seeds, divided
  • 1/2 t pepper
  • 1/4 t salt
  • 3 T sesame seed oil
  • 2 lb boneless, skinless chicken thighs
  • 1 bunch scallions, trimmed and chopped

Then you will…

  1. In a medium mixing bowl, combine the honey with the garlic, tamari, ketchup, Worcestershire, sambal oelek, oregano, 2 tablespoons of the sesame seeds, salt and pepper.
  2. Set your Instant Pot to saute and warm the sesame seed oil.
  3. Sear the chicken 3 minutes per side.
  4. Pour the sauce mixture on top of the chicken.
  5. Close your Instant Pot.
  6. Cook on manual (or pressure) for 10 minutes.
  7. Wait for 10 minutes before releasing the pressure.
  8. Shred the chicken and mix back into the sauce.
  9. Serve topped with the remaining sesame seeds and the scallions.
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Maple Grilled Chicken

October 5, 2017

This is a fun marinade for chicken, especially when you grill it!

You will need:

  • 1/2 c pure maple syrup
  • 2 t sambal-oelek or sriracha
  • 1 t paprika
  • 5 T olive oil
  • 1 lb chicken breast or tenders

Then you will…

  1. In gallon ziplock, mix together the maple syrup with the sambal-oelek, paprika, and olive oil.
  2. Add the chicken and toss to coat.
  3. Grill over medium heat about 15-20 minutes, or until cooked through. Turn regularly and baste with extra sauce to keep the chicken juicy and help a glaze to form.

20170612 Maple Chicken 02

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Asian Beef and Cabbage with Noodles

December 7, 2016

20161107-asian-cabbage-beef-02

This dinner is easy to mix together and tastes every better as leftovers. You could substitute chicken, pork or tofu for the beef. Whatever sounds yummiest to you!

You will need:

  • 1/2 c low sodium soy sauce
  • 1/3 c brown sugar
  • 1/4 c water
  • 1 T sambal oeleck or other chili paste/sauce (like sriracha)
  • 2 cloves garlic, minced
  • 1 1/2 inches fresh ginger, peeled and grated
  • 1 lb skirt steak, sliced thin against the grain
  • Salt and pepper, to taste
  • 8 oz of your favorite Asian noodles (we used udon, but rice noodles would be great too)
  • 2 T olive oil, divided
  • 1 bag (~14 oz) chopped cabbage or coleslaw mix
  • 1/3 c chopped scallions

Then you will…

  1. In a small bowl, mix together the soy sauce, brown sugar, water, sambal oeleck, garlic, and ginger. Set aside.
  2. Pat the steak dry and season with salt and pepper.
  3. Cook the noodles according to their direction. Drain.
  4. In a large nonstick skillet or wok, heat one tablespoon of the olive oil over medium high heat.
  5. Add the beef and allow to sear on both sides, about 2-3 minutes per side max.
  6. Remove the beef from the pan and set aside.
  7. Heat the remaining olive oil and then add the cabbage and scallions. Saute for 2 minutes, or until starting to wilt.
  8. Add the noodles and saute for another minute before adding the sauce.
  9. Allow the sauce to cook down for another 4-5 minutes, before return the beef and its juices to the pan.
  10. Once everything is warmed through, serve hot!
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Asian Beef Wraps

May 29, 2015

20150408 Asian Beef 02These are fun dish to make. You can serve it on a bun, in a wrap, or in endive leaves depending on your mood and fellow eaters. It comes together quickly too…making it a great option on a weeknight.

You will need:

  • 1 lb ground beef
  • 8 oz mushrooms, thinly sliced
  • 1 red bell pepper, chopped
  • 3/4 c chopped scallions
  • 1 red bell pepper, chopped
  • 2 T soy sauce
  • 1/4 c teriyaki
  • 2 T rice vinegar
  • 2 T sambal oelek or sriracha
  • 1 T honey
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet, start to brown the ground beef over medium heat.
  2. Once it starts to turn brown, add the mushrooms.
  3. The mushrooms will release their juices and then start to turn golden. Stir occasionally.
  4. Add the scallions and red pepper pieces. Stir and allow to soften.
  5. In a small bowl, mix together the soy sauce with the teriyaki, rice vinegar, sambal oelek, and honey.
  6. Mix the sauce into the burger mixture.
  7. Continue to cook until the burger is cooked through and the sauce is reduced by half. Season with salt and pepper to taste.
  8. Serve hot.
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Slow Cooker Spicy Pork Ramen

February 21, 2015

20150209 Ramen

D and I decided to make this for a cool night. We love using our slow cooker, because then you have dinner ready when you come home from work. This is fun and spicy and delicious!

You will need:

  • 2-3 lb pork butt
  • 2 T Chinese five spice seasoning
  • 1 t black pepper, divided
  • 1/2 t salt, divided
  • 4 T olive oil, divided
  • 4 T sesame oil, divided
  • 2 T chili paste (sambal oelek or sriracha)
  • 1 small onion, diced
  • 1 tomato, diced
  • 1 T fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 c water
  • 1 lime, juiced
  • 6 T rice vinegar, divided
  • 5 T brown sugar, divided
  • 4 c broth of your choice (recommend low or no salt)
  • 1 c chopped carrots
  • 12-16 oz baby bella mushrooms, sliced
  • 1 lb butternut squash, cut into bite-sized cubes
  • 1 T plus 1 t curry powder
  • 2 T soy sauce
  • ~6-10 oz fresh ramen noodles

Then you will…

  1. In a small bowl, combine the Chinese five spice seasoning with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
  2. Spread the spice mixture on the pork.
  3. Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet.
  4. Add the pork and brown on all sides. Turn off the heat.
  5. Place the pork in your slow cooker.
  6. In the same skillet, heat two tablespoons of the sesame oil with the chili paste until fragrant.
  7. Add the onion, tomato, ginger and garlic. Saute until the onions are starting to soften, about 5 minutes.
  8. Put the onion-tomato mixture into a food processor and pulse until blended.
  9. Add the water, lime juice, three tablespoons of the rice vinegar, and a tablespoon of the brown sugar to the food processor and pulse a few more times.
  10. Pour the mixture over the pork.
  11. Pour the broth over the pork.
  12. Add the carrots to the slow cooker and give it a quick stir.
  13. Cover and cook on LOW for 8-9 hours.
  14. Remove the pork from the slow cooker, shred and set aside.
  15. Stir the mushrooms into the broth. Cover and cook on LOW for 1 hour.
  16. Meanwhile, preheat your oven to 375 degrees.
  17. Pour the squash in a 9×13 baking dish.
  18. Top with the remaining 1/2 teaspoon of pepper, 1/4 teaspoon of salt, 2 tablespoons of olive oil and 2 tablespoons of brown sugar.
  19. Stir to mix and place in the preheated oven.
  20. Roast for 45 minutes, stirring every 15 minutes until roasted and tender.
  21. In a large non-stick skillet, heat the remaining two tablespoons of sesame oil over medium heat.
  22. Add the shredded pork to the skillet.
  23. In a small bowl, combine the remaining tablespoon of brown sugar with the soy sauce, and the remaining 3 tablespoons of rice vinegar.
  24. Pour over the pork and stir to coat.
  25. Allow the pork to crisp up on one side, about 3-5 minutes. Stir and allow the pork to continue to crisp, another 3-5 minutes.
  26. Remove from heat, but keep the pork warm.
  27. Add the ramen noodles to the slow cooker and allow to cook for 5-8 minutes.
  28. Stir half of the pork into the slow cooker broth.
  29. Put some of the butternut squash in the bottom of a bowl. Top with the mushroom broth and noodles.
  30. Add more crispy pork, scallions and any other topics you desire (we like a fried egg!).
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