Sambal Oelek!

Sriracha's been getting a lot of love lately, but I have to confess-- I think I like the flavor and heat of Sambal Oelek even better! (I'm currently eating dinner consisting of cucumbers drizzled with rice vinegar and S.O., and brown rice with a healthy dollop of same.)

Any other Sambal Oelek lovers out there? I'd be curious to hear how people use it, and whether they use it interchangeably with Sriracha or differently-- and if you treat them differently, why?


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