Sambal

Sambal

Traditional sambal terasi served on stone mortar with garlic and lime
Course	Condiments
Place of origin	Indonesia
Region or state	Traditionally Indonesia, Malaysia, Sri Lanka Brunei and Singapore Others (via diasporas) Netherlands and Suriname
Created by	Javanese origin
Serving temperature	Room temperature
Main ingredients	Ground chili pepper with shallot, garlic and shrimp paste

Sambal is a hot sauce typically made from a mixture of variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars. Sambal is an Indonesian loan-word of Javanese origin (sambel). It is native to the cuisines of Indonesia, Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.

Various recipes of sambals usually are served as hot and spicy condiments for dishes such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs) and various soto soup.