I made this last night,
used sambal oelek (was what I had), and omitted the raisins and apricots (I hate them).
Not exact matches
Long as you
use a sweet curry powder, the
sambal oelek (chile paste) here should offer enough heat but adjust to your taste.
I didn't have
sambal oelek on hand so I
used a mix of chile flakes and Sriracha, otherwise followed the recipe exactly.
Used scriracha sauce instead of the
sambal oelek.
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I
used this brand) 1 tsp tamarind puree (I
used this brand) 1 tsp
sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken
I do have a question, though — is there any sort of replacement I could
use for the
sambal oelek?
Pin It 2 Servings Ingredients: Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I
used this brand) 1 tsp tamarind puree (I
used this brand) 1 tsp
sambal oelek... Continue Reading →
I
used half tablespoon of
sambal oelek in place of the hot sauce and ground red pepper.
I made a ton of
sambal oelek a while back
using ring of fire cayenne - type peppers, also unseeded.
Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 green onions, sliced 3 cups fresh baby greens (I
used a mix of spinach and arugula) 1 cup cooked rice (I
used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons
sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds
In one of my recent Sun Basket meals, their steak stir - fry with spring vegetables came with a container of
sambal oelek, which I had never
used before.