Source: Adapted from Food.com
By Pets'R'us

Ingredients:
2 cucumbers
2 teaspoons agave syrup
1 teaspoon sambal oelek, chili paste
2 teaspoons lime juice
3/4 green onion, finely chopped
salt
white pepper

Prep Time: 20 mins
Total Time: 20 mins

Directions:
1. Peel the cucumbers, cut in half and remove the seeds.
2. Half them again and slice them up in approx 1/2 inch pieces.
3. Mix with all the other ingredients, cover and put in the fridge for at least an hour.
4. Take it out of the fridge and taste, if you want to, add more limejuice, sugar or sambal oelek.

Servings: 4-6

Source: Food.com
By Daydream

Ingredients:
2 cups uncooked long-grain white rice
2 eggs, beaten
2 teaspoons sesame oil
1/2 teaspoon salt
8 ounces boneless skinless chicken thighs, cut into 1/2 inch strips
6 ounces raw shrimp, peeled
2 tablespoons vegetable oil
2 tablespoons chopped garlic
1 medium onion, finely chopped
2 teaspoons finely chopped fresh gingerroot
1 tablespoon dried shrimp paste
1/2 teaspoon fresh ground black pepper
1 tablespoon chili bean sauce or 1 -2 teaspoon sambal oelek
1 tablespoon oyster sauce
1 tablespoon ketjap manis or 1 tablespoon dark soy sauce

GARNISH
3 tablespoons finely chopped spring onions
1/2 cup fresh cilantro leaves, chopped

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Directions:
1. Boil rice in plenty of salted water until cooked.
2. Rinse, drain and spread the rice to cool.
3. Do this at least two hours ahead, or preferably, leave overnight in the fridge.
4. Combine eggs with sesame oil and salt, and put aside (see below).
5. Heat wok or large frying pan over heat until hot.
6. Add oil, and wait until it is very hot and slightly smoking.
7. Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
8. Then add chicken and shrimp and stir-fry for a further 2 minutes.
9. Add rice and continue to stir-fry for 3 minutes.
10. Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
11. Finally, add egg mixture and continue to stir-fry for another minute.
12. Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
13. These can then be used as garnish on the finished dish.
14. Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.

Servings: 6

Source: allrecipes.com
By: frida 

Ingredients
1 onion, chopped
1 clove garlic, minced
1 1/2 tablespoons kecap manis
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sambal oelek
1/2 cup red wine
1 1/2 tablespoons water
1 lemon grass, bruised, and cut into 1 inch pieces
1 pound sirloin steak, cut into 1-inch cubes

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 2 hrs 20 mins

Diections:
1. Place onion, garlic, kecap manis, coriander, cumin, sambal oelek, red wine and water in a food processor and blend to a smooth paste. Pour marinade into a large glass or ceramic bowl. Stir in the lemon grass. Add the beef and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 2 hours. Thread beef onto metal or soaked wooden skewers, about 4 cubes per skewer.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Grill skewers until beef reaches desired doneness, about 5 minutes for medium.

Servings: 4

Source: allrecipes.com
By: LAGIRL 

Ingredients:
1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins

Directions:
1. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
3. Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Servings: 8

Source: Adapted from Food.com
By Sue Lau

Ingredients:
4 ounces fresh red chilies, chopped
2 tablespoons rice wine vinegar
1 teaspoon agave syrup
1 teaspoon salt (to taste)

Prep Time: 5 mins
Total Time: 5 mins

Directions:
1. Place ingredients into a blender and pulse until chiles are finely chopped but not pureed.
2. Adjust seasonings to taste.
3. Store in a sealed container under refrigeration until needed.

Yield: 1 batch

Source: Food.com
By Rita~

Ingredients:
1 lb salmon fillet, cut into 4

MARINADE
1 egg white, whisked lightly
2 tablespoons honey (or brown sugar)
2 tablespoons rice vinegar
1/4 teaspoon sesame oil
1/4 teaspoon soy sauce
1 -2 tablespoon sambal chili paste
2 garlic cloves, minced
1 teaspoon gingerroot, minced

GARNISH
1 tablespoon honey

Prep Time: 15 mins
Cook Time: 6 mins
Total Time: 21 mins

Directions:
1. Place salmon in a shallow dish or zip-lock bag. Mix marinade and pour over salmon.
2. Marinade for 30 minutes to 2 hours in the fridge. Heat broil to high.
3. Cover a cookie sheet pan with foil and coat with a non stick spray.
4. Place fillet on foil with marinade drizzle over them. Place in oven on top rack.
5. Broil for 3-4 minutes flip and broil 3-4 more minutes brushing glaze once flipped.
6. Plate fillets and drizzle honey on top.

Servings: 4

Source: Food.com
By Kirstin in the Couv

Ingredients:
1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1/4 cup curry powder
1 tablespoon yellow curry paste
1 quart chicken stock
1 quart diced tomatoes with juice
4 cups cooked chicken, diced (I used one whole cooked chicken)
3/4 teaspoon sambal oelek chili paste (red chile paste)
1 cup chunky peanut butter
1 (14 ounce) can coconut milk
1 bunch cilantro, chopped
lemon juice, to taste (I used the juice of 1 small lemon)

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr

Directions:
1. Saute onion, garlic and cayenne in oil until onion is translucent.
2. Stir in curry powder and curry paste; saute 1 minute.
3. Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
4. Add cooked chicken and sambal; simmer for 10 minutes.
5. Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
6. Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.

Servings: 4-6