OFF THE SHELF
Fiery sambals take their appeal beyond Indonesia

By Wanda A. Adams
Advertiser Food Editor

The Huy Fong Golden Eagle brand of sambal oelek, made in California and widely available here, is recommended by food writer Linda Bladholm, author of "The Asian Grocery Store Demystified" (Renaissance Books, paper, $16.95). Deborah Booker • The Honolulu Advertiser

This thin sauce of small, hot, red chilis (seeds and all), ground with garlic and vinegar, lends a powerful punch to dishes and dipping sauces. Some forms are sweeter, containing brown sugar and salt. Sambal oelek is easy to spot on the shelf because it is bright red and flecked with seeds.

You can use sambal oelek to make a simple Indonesian relish for curries or satays: Peel, halve and slice a cucumber. Peel and thinly slice a small red onion. Combine these with 3 cups fresh pineapple chunks (fresh is best) and sprinkle with 1 1/2 teaspoons salt. Let stand one hour, pour into sieve and drain well. Pat dry and place in bowl. Add 3 tablespoons sambal oelek and 1 tablespoon of sugar. Stir and taste; add more sugar, if desired. Store in bottle; lasts a couple of weeks refrigerated.