I went to the local Mongolian Grill today for lunch (I'm a regular), suffering from stir-fry withdrawl- very painful. I load up my first plate, and take it to the grill, and the grill chef gets it started, then sends one of his helpers in the back room. He returns a few minutes later with a little tub of sauce, which the grill chef gives to me and tells me that he noticed during my visits that I like really hot food, and that I should try this, but very sparingly to begin with. I then get my plate, and head for the table with my treasures. This stuff is great!!! It's hot, very hot, but it doesn't haunt you like some hot sauces do. I tried it on egg rolls, I tried it on stir-fry, and I plan to try it anywhere else I'd normally use tabasco. I asked the chef what it was and he told me it's Sambal sauce, and he sent me a big cup of it to take home, along with a recommendation to try it in place of tabasco in hot wings sauce. Best of all- no vinegar taste, like I've had to accept with other hot sauces. This stuff could replace ketchup...

Wow! it makes eggs worth eating too! Next up...steak!!

I love Sambal Oolek.  I like to mix a bit with some sweet chili sauce to complicate things a bit.  Try some Sricha <sp?> too, it's very similair in flavor, but has a thicker consistancy.

--VT