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Sambol

Sambal
Sambal cobek.JPG
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.


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