sambal
Sign in to saveSambal (Indonesian and Malay pronunciation: ) is a category of chilli-based sauces or pastes originating in maritime Southeast Asia, particularly within the cuisines of Indonesia, Malaysia, Timor-Leste, Brunei, Singapore, southern Thailand and southern Philippines. Owing to historical connections and migration, sambal is also found in South Africa, Suriname and the Netherlands, while in Sri Lanka a local adaptation is known as sambol. In English, it is commonly described as an “Indonesian condiment” or “Malaysian condiment.”
Key facts
- Food.image
- Sambal cobek.JPG
- Food.name
- Sambal
- Food.caption
- Traditional sambal terasi/belacan (shrimp paste), served in a stone mortar with garlic and lime
- Food.place_of_origin
- Maritime Southeast Asia
- Food.region
- Java, Sumatera, Malay Peninsula, Borneo, Sulawesi, Mindanao
- Food.associated_cuisine
- Indonesia, Singapore, Malaysia, Timor-Leste, Brunei, Sri Lanka, Netherlands, South Africa and Suriname
- Food.course
- Condiment or side dish
- Food.served
- Room temperature
- Food.main_ingredient
- Ground chilli pepper with salt, sugar, cooking oil, shallot, garlic, ginger, lemongrass, shrimp paste (terasi/belacan) and anchovies
via Wikipedia infobox
Article
19 sectionsContents
- History
- Indigenous and early hot spices of Southeast Asia
- Introduction of chili peppers to Southeast Asia
- Emergence of ''sambal''
- Culinary profile
- Preparation and availability
- Varieties of chili
- Regional variations
- Indonesia
- Malaysia, Brunei, Singapore and Thailand
- The Philippines
- Sri Lanka
- The Netherlands
- South Africa
- Suriname
- ''Sambal'' as an ingredient in dishes
- See also
- References
- External links
Sambal (Indonesian and Malay pronunciation: ) is a category of chilli-based sauces or pastes originating in maritime Southeast Asia, particularly within the cuisines of Indonesia, Malaysia, Timor-Leste, Brunei, Singapore, southern Thailand and southern Philippines. Owing to historical connections and migration, sambal is also found in South Africa, Suriname and the Netherlands, while in Sri Lanka a local adaptation is known as sambol. In English, it is commonly described as an “Indonesian condiment” or “Malaysian condiment.”
Traditionally, sambal is prepared by grinding or pounding fresh or dried chillies with aromatics such as shallots, garlic, galangal and ginger, often combined with shrimp paste and seasoned with salt, sugar and acidic ingredients like lime juice or tamarind. Sambal may be served raw or cooked and can function as a condiment, a flavouring base or a standalone side dish.