by Coltrane
Sambal Oelek is a spicy asian chili paste. I like to use it instead of cayenne or tabasco — anywhere heat is needed. Here are three quick recipes; one “Asian”, one “Mexican”, and one “Mediterranian”. Sambal Oelek works great in all three.
“Asian” Sauteed Spinach
| 2 TBP | Peanut or Canola Oil |
| 1 lb | Baby Spinach |
| 2 cloves | Garlic, minced |
| 2 TBP | Soy Sauce |
| ½ tsp | Sambal Oelek |
Heat a skillet and oil over medium-high heat. Add garlic and saute until it colors a bit. Add soy, spinach, and Sambal Oelek, cover for 1 minute. Remove cover and stir until the spinach is cooked to your liking, about 2-5 minutes more.
Psuedo Pico de Gallo
| About 6 | Roma tomatoes |
| ½ – 1 | Red or Sweet Onion |
| ½ cup | Chopped Cilantro |
| Juice of 1-2 | Lime |
| pinch | Salt |
| ½ – 1 tsp | Sambal Oelek |
Seed and dice tomatoes. (They’re easiest to seed if you cut them through the equator and clean out with your finger.) Mince the onion. Add all ingredients to a bowl and stir to combine. Serve immediately.
White Bean Hummus Send-Up
I use peanut butter instead of tahini in this recipe. Don’t tell them and they won’t notice. (Of course, if they did call me on it I’d say “Well yeah, I didn’t tell you it was Hummus”.)
| 1 can | White (Cannellini) Beans |
| Juice of 1 | Lemon |
| 2 cloves | Garlic |
| pinch | Salt |
| 1 TBP | Peanut Butter |
| 1 TBP | Extra Virgin Olive Oil |
| ½ tsp | Sambal Oelek |
Drain beans. Roughly chop the garlic. Add garlic to food processor and process briefly. Add all other ingredients and process until smooth. It may require a bit more oil to get the texture you want.
FlatbreadGarden 
If you may be serving the “hummus” to people with peanut allegies:
Either
1. Omit the peanut butter. (No substitution.)
2. Substitute Tahini paste.
3. Substitute about 2 TBP sesame seeds. (The key component of Tahini paste.)
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