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Ingredients

• ✓ sambal oelek
• spaghetti
• water
• white vinegar
• soy sauce
• white sugar
• salt
• cucumber
• kimchi
• peanut
• egg
• ham

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, combine ice water, vinegar, soy sauce, sugar, and sambal oelek in a bowl. Refrigerate sauce to chill until spaghetti is cooked.
3. 3 Rinse cooked spaghetti in cold water until totally cooled off; drain well.
4. 4 Divide sauce between 2 chilled servings bowls. Add equal amounts of spaghetti, cucumber, kimchi, peanuts, egg, and ham to each bowl. Serve immediately.

By Tussah

Ingredients

• ✓ sambal oelek
• instant ramen noodle
• garlic
• ginger
• sesame oil
• sesame seed

Instructions

1. 1 Bring 2 cups water to a boil in a large skillet. Add ramen noodles and boil for 2 minutes. Drain noodles in a colander and wipe out the skillet.
2. 2 Meanwhile, whisk sambal oelek, garlic, and ginger paste together.
3. 3 Add sesame oil to the skillet and heat over medium heat. Add drained noodles and cook until slightly crispy, about 3 minutes. Add sambal oelek mixture. Cook for 3 minutes more using chopsticks to toss the noodles in the sauce.
4. 4 Divide mixture between 2 serving bowls and garnish with toasted sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ sambal oelek
• lime juice
• soy sauce
• garlic
• tamarind paste
• sugar
• pork loin

Instructions

1. 1 Whisk lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk marinade for 1 minute; pour into a resealable plastic bag. Poke pork tenderloin with a fork or knife. Add to the bag, coat with. marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight (for best results).
2. 2 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
3. 3 Remove pork loin from marinade and shake off excess. Discard remaining marinade.
4. 4 Sear on the preheated grill over direct heat, 1 to 3 minutes per side; move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.

By tjaneschmidt

Ingredients

• ✓ sambal oelek
• cucumber
• cilantro
• lime
• garlic
• red pepper flakes
• salt

Instructions

1. 1 Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes, and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.

By Alli Shircliff

Ingredients

• ✓ sambal oelek
• chicken wing
• orange marmalade
• five-spice powder
• sesame oil
• avocado oil
• ginger
• garlic
• salt
• white pepper
• chive
• sesame seed

Instructions

1. 1 Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
2. 2 Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.
3. 3 Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender; blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.
4. 4 Place coated chicken wings in a single layer on the prepared sheet pan.
5. 5 Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.
6. 6 Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.

By Bibi

Ingredients

• ✓ sambal oelek
• water
• quinoa
• zucchini
• olive oil
• red onion
• egg white
• garlic
• parsley
• italian seasoning
• salt
• black pepper
• ground turkey breast
• mustard

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
4. 4 Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
5. 5 Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
6. 6 Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

By Kelly Rose Diggins

Ingredients

• ✓ sambal oelek
• soy sauce
• brown sugar
• garlic
• sesame oil
• ginger
• pork tenderloin
• rice vinegar
• canola oil
• white sugar
• carrot
• green onion
• cilantro
• whole wheat hamburger bun

Instructions

1. 1 Whisk soy sauce, brown sugar, garlic, sambal oelek, sesame oil, and ginger together in a large bowl. Add pork; toss well to coat. Let stand at room temperature, about 15 minutes.
2. 2 Whisk rice vinegar, 1 teaspoon oil, and white sugar together in a bowl. Add carrot strips, green onions, and cilantro; toss to coat.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place buns on a baking sheet, cut sides up.
4. 4 Heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Add pork; cook, turning occasionally, until no longer pink in the center, 3 to 5 minutes.
5. 5 Broil buns in the preheated oven until lightly toasted, 1 to 2 minutes. Top bottom halves of buns evenly with pork and carrot mixture. Cover with top halves of buns.

By Cooking44

Ingredients

• ✓ sambal oelek
• chicken drumstick
• salt
• black pepper
• orange marmalade
• dijon mustard
• barbecue sauce
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season drumsticks with salt and pepper and place in an oven-proof dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
5. 5 Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
6. 6 Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

By Yoly

Ingredients

• ✓ sambal oelek
• chicken thigh
• salt
• black pepper
• olive oil
• onion
• apple cider
• chive

Instructions

1. 1 Pat chicken thighs dry with a paper towel and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
3. 3 Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
4. 4 Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.

By Bibi

Ingredients

• ✓ sambal oelek
• swai fish
• black pepper
• curry powder
• soy sauce
• olive oil
• ginger
• garlic
• orange juice

Instructions

1. 1 Lay fish in a glass dish; season both sides with black pepper and curry powder. Pour soy sauce on top, making sure to coat both sides. Marinate for at least 20 minutes.
2. 2 Heat olive oil in a sauce pan on medium-high heat. Place fish in hot oil and cook until browned, about 3 minutes per side. Add ginger and ginger into the open spaces of the pan; cook until fragrant, about 1 minute. Stir frequently to prevent burning.
3. 3 Reduce heat to medium-low. Pour any remaining marinade into the pan, along with the orange juice.
4. 4 Cook until fish flakes easily, about 10 minutes. Remove fish from the pan and set aside. Stir sambal oelek into the pan. Cook sauce until reduced and thickened, about 5 minutes. Pour over fish and serve.

By CAMILLEELISE

Ingredients

• ✓ sambal oelek
• lime
• cilantro
• water
• ginger
• honey
• rice vinegar
• soy sauce
• lime juice
• peanut butter
• black pepper
• salt
• ginger
• lime zest
• mayonnaise
• salt
• chicken thigh

Instructions

1. 1 Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
2. 2 Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
3. 3 Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
4. 4 Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
5. 5 Heat the grill to medium-high and oil the grate.
6. 6 Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
7. 7 Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
8. 8 Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.

By lutzflcat

Ingredients

• ✓ sambal oelek
• soy sauce
• rice vinegar
• sesame oil
• sherry
• garlic
• broccoli
• peanut
• green onion

Instructions

1. 1 Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
3. 3 Divide broccoli between serving plates and garnish with peanuts and green onions.

By Soup Loving Nicole

Ingredients

• ✓ sambal oelek
• shrimp
• butter
• garlic
• lemon
• butter
• onion
• water
• sushi rice
• green onion

Instructions

1. 1 Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
2. 2 Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
3. 3 Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
4. 4 Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
5. 5 Serve shrimp over rice, topped with remaining lemon juice and green onions.

By LaurenSyd

Ingredients

• ✓ sambal oelek
• asparagus
• soy sauce
• brown sugar
• cornstarch
• rice wine vinegar
• sesame oil
• garlic
• ginger

Instructions

1. 1 Bring a pot of water to a boil over high heat. Add asparagus and cook uncovered for 1 minute. Drain in a colander; run under cold water to stop the cooking process.
2. 2 Whisk soy sauce, brown sugar, cornstarch, rice wine vinegar, sambal oelek, sesame oil, garlic, and ginger paste together in a small bowl.
3. 3 Heat a skillet over medium-high heat. Add soy sauce mixture; cook until thickened, about 3 minutes. Off heat; stir in asparagus.

By Soup Loving Nicole

Ingredients

• ✓ sambal oelek
• nutritional yeast
• black pepper
• salt
• hummus
• vegetable broth
• green bean
• zucchini
• potato
• red lentil
• buckwheat groat
• garlic
• flat-leaf parsley
• celery
• red bell pepper
• onion
• carrot
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, about 8 minutes. Turn off Saute function.
2. 2 Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open lid and stir in hummus and sambal oelek. Season with salt and pepper. Divide soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ sambal oelek
• brussels sprout
• olive oil
• soy sauce
• chicken broth
• rice vinegar
• sherry
• cornstarch
• peanut
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
2. 2 Toss the Brussels sprouts and olive oil together in a bowl and spread out on the prepared baking sheet.
3. 3 Bake in the preheated oven until soft, about 20 minutes.
4. 4 Meanwhile combine soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl. Whisk until smooth. Pour mixture into a large saucepan and cook over low heat until sauce is thickened and Brussels sprouts are done cooking. Add Brussels sprouts to saucepan and toss to coat with sauce. Return Brussels sprouts to baking sheet.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high heat.
6. 6 Broil Brussels sprouts until browned, about 5 minutes. Garnish with peanuts and green onions.

By Soup Loving Nicole

Ingredients

• ✓ sambal oelek
• vegetable oil
• bread crumb
• onion
• cilantro
• garlic
• soy sauce
• ginger
• paprika
• coriander
• ground chicken

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Mix bread crumbs, onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander together in a large mixing bowl until well combined. Add chicken and mix well by hand, kneading it into the mixture.
3. 3 Form mixture into golf ball-sized meatballs, about 1 1/2 inches round. Roll in your hands to ensure meatballs are well packed.
4. 4 Fry meatballs in the hot oil, working in batches if needed, until well browned and no longer pink in the centers, 3 to 5 minutes.

By andrewgrant9

Ingredients

• ✓ sambal oelek
• vegetable oil
• mushroom
• leek
• salt
• red pepper flake
• black pepper
• tomato
• creme fraiche
• carrot
• red lentil
• vegetable broth

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
2. 2 Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.

By AngelasHeavencom

Ingredients

• ✓ sambal oelek
• egg noodle
• canola oil
• peanut
• soy sauce
• sugar
• garlic
• ginger
• ground pork
• salt
• cucumber
• green onion
• cilantro
• lime juice

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
3. 3 Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly.
4. 4 Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
5. 5 Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently.
6. 6 Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.

By Cooking44

Ingredients

• ✓ sambal oelek
• firm tofu
• soy sauce
• sesame oil
• soy sauce
• maple syrup
• green onion
• rice vinegar
• garlic
• sesame oil
• cornstarch
• cornstarch
• olive oil

Instructions

1. 1 Place tofu on a paper towel-lined plate with several paper towel layers; cover with paper towels and another plate. Set a 3- to 5-pound object on top plate; press tofu for 30 minutes. Drain and discard any accumulated liquid.
2. 2 Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and 1 teaspoon sesame oil; gently stir to coat. Let sit until tofu has absorbed most of the liquid, about 10 minutes.
3. 3 Meanwhile, whisk 3 tablespoons soy sauce, maple syrup, green onions, sambal oelek, rice wine vinegar, garlic, 2 teaspoons sesame oil, and 2 teaspoons cornstarch together in a bowl. Set sauce aside.
4. 4 Drain and discard any remaining liquid from tofu. Place 5 tablespoons cornstarch in a gallon-sized resealable plastic bag. Add tofu, squeeze out excess air, and seal the bag; gently shake until tofu coated with cornstarch.
5. 5 Heat olive oil in a large skillet over medium-high heat. Add tofu; cook for 4 minutes. Flip; cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate; wipe the skillet clean.
6. 6 Add sauce to the skillet; cook until slightly thickened, about 2 minutes. Off heat, stir in tofu and toss to combine.

By Soup Loving Nicole

Ingredients

• ✓ sambal oelek
• ✓ sambal oelek
• sesame seed
• butterhead lettuce
• red bell pepper
• black pepper
• salt
• shiitake mushroom
• jicama
• tofu
• ginger
• vegetable oil
• salt
• white sugar
• sesame oil
• mushroom seasoning
• water
• vegetarian oyster sauce
• water
• hoisin sauce

Instructions

1. 1 Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
2. 2 Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
4. 4 Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.

By VeggieCravings

Ingredients

• ✓ sambal oelek
• black peppercorn
• cilantro
• oyster sauce
• soy sauce
• fish sauce
• vegetable oil
• cayenne pepper
• chicken thigh
• rice vinegar
• lime
• garlic
• fish sauce
• cilantro
• honey

Instructions

1. 1 Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
2. 2 Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
3. 3 Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
4. 4 Preheat grill for medium- to medium-high heat and lightly oil the grate.
5. 5 Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.

By John Mitzewich

Ingredients

• ✓ sambal oelek
• cilantro
• sesame seed
• cornstarch
• sesame oil
• garlic
• ginger
• apricot preserves
• avocado oil
• rice vinegar
• soy sauce
• chicken broth
• pork tenderloin
• white pepper
• ginger
• salt
• paprika

Instructions

1. 1 Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
2. 2 Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
3. 3 Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
4. 4 Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
5. 5 Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
6. 6 Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
7. 7 Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
8. 8 Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
9. 9 Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

By Bibi

Ingredients

• ✓ sambal oelek
• black pepper
• salt
• green onion
• onion
• broccoli
• vegetable oil
• oyster sauce
• sherry
• soy sauce
• ginger root
• garlic
• sherry
• soy sauce
• cornstarch
• vegetable oil
• chicken breast

Instructions

1. 1 Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.
2. 2 Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
3. 3 Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.

By anemptyroad

Ingredients

• ✓ sambal oelek
• ✓ sambal oelek
• peanut
• lime
• napa cabbage leaf
• black pepper
• salt
• cinnamon
• ginger root
• cardamom
• rice vinegar
• garlic
• green onion
• ground beef
• water
• red pepper flakes
• garlic
• ginger
• rice vinegar
• soy sauce
• peanut butter

Instructions

1. 1 Whisk peanut butter, soy sauce, sambal oelek, rice vinegar, ginger, garlic, and red pepper flakes for sauce together in a small bowl. Whisk in small amount of water slowly until well combined and you reach your desired consistency. Set aside.
2. 2 Heat a medium skillet over medium heat. Brown the ground beef, green onions, and garlic for about 5 minutes. Stir in rice vinegar, sambal oelek, cardamom, ginger, cinnamon, salt, and pepper. Reduce heat and simmer for 2 to 3 minutes.
3. 3 Divide the ground beef mixture evenly among the 12 cabbage leaves. Top each with a dollop of the peanut sauce, a squeeze of a lime wedge, and sprinkle with peanuts. Fold up the sides of the leaves and serve.

By lutzflcat

Ingredients

• ✓ sambal oelek
• cilantro
• mint
• butter lettuce
• lime juice
• fish sauce
• white sugar
• water
• peanut oil
• spring roll wrapper
• garlic powder
• black pepper
• salt
• fish sauce
• egg
• shrimp
• green onion
• jicama
• onion
• shiitake mushroom
• bean thread noodle

Instructions

1. 1 Soak bean thread noodles and shiitake mushrooms in warm water for 10 to 15 minutes until soft. Drain. Cut noodles into 1-inch pieces. Mince shiitake mushrooms.
2. 2 Combine noodles, mushrooms, onion, jicama, and green onions in a large bowl.
3. 3 Halve each shrimp lengthwise and cut each half into three 1-inch pieces. Lightly flatten each piece and add to the vegetables. Add egg, fish sauce, salt, pepper, and garlic powder. Use a large wooden spoon or your hands to mix together.
4. 4 Cut each spring roll wrapper diagonally into 2 triangles. Separate the wrappers and cover them with plastic wrap to keep from drying out.
5. 5 Place a small bowl of water near the work surface. Working quickly, lay a triangle-shaped spring roll wrapper on a work surface, with the longest side of the triangle closest to you. Place about 2 tablespoons of shrimp mixture in the middle of the triangle, about 1/2 inch from the bottom edge. Bring the left and right points of the triangle over the shrimp mixture, overlapping the points. Begin rolling the wrapper toward the remaining triangle point, tucking the wrapper around the shrimp mixture as you roll.
6. 6 Dip the fingers of your working hand in the water and moisten the edges of the final point, then complete the roll. Set aside on a sheet of waxed paper, and continue forming the remaining spring rolls until you have completed about 15.
7. 7 Pour enough oil in an 11-inch skillet to be 1/2-inch deep and heat over medium-high until shimmering. While the oil is heating, complete the remaining spring rolls.
8. 8 Place 7 or 8 spring rolls into the hot oil and fry for 3 to 4 minutes per side. Space spring rolls about 1/2 inch apart to avoid overcrowding the skillet. Remove to a cooling rack placed over paper towels. Continue frying in batches until all the spring rolls are done.
9. 9 To make the dipping sauce, combine hot water and sugar and stir until sugar has dissolved. Add fish sauce, lime juice, and sambal oelek and stir to combine. Pour dipping sauce into individual serving bowls.
10. 10 Place each spring roll on a lettuce leaf. Add mint and cilantro leaves. Wrap up, creating a bundle. Serve with dipping sauce.

By Bibi