Literally means “fried sambal”. It is a mix of ingredients including crisp fried shallots, red and green chillies, salt, briefly stir-fried in oil. It can be made into a whole different dish by adding other ingredients, such as in this recipe where green papaya is added. The green papaya sambal is pictured here with fragrant rice and shredded chicken.
This easy side dish of spicy green beans takes minutes to cook but adds a wealth of flavour to barbecued fish or char-grilled lobster.
A common Indonesian style of sambal. Similar to the Malaysian Sambal Belacan, but with a stronger flavour since terasi is more tangy and fermented. Other ingredients may include red and green peppers, terasi, sugar, salt, lemon or lime juice (tangy, strong). One version omits the lime juice and has the sambal fried with pounded tomatoes.
The chilli pepper and citrus juice give its fresh sour and spicy flavour, usually used as a condiment for seafoods, especially various recipes of ikan bakar (grilled fish). Dabu-dabu comes close to the Mexican salsa, sometimes being described as Manado’s raw sambal.
Sambal Cincalok is a Malaccan condiment made of fermented small shrimps or krill, used as a dipping sauce for fried or grilled fish, as an ingredient in vegetable dishes and as a marinade for meats.
The degree of saltiness varies with different brands of belacan, so it is prudent to mix the belacan in, little by little, tasting as you go along.
Sambal Bajak is a sambal with a piquant and spicy flavour. This type of sambal may be used in various kinds of dishes and is perfect to use as a flavour enhancer. Bajak can be used in sauces, soups or meat dishes.
The name “lunu miris” can be literally translated as “salt chilli”, and as the name indicates, dried red chilli is the main ingredient for this sambol. In addition to that onions, crumbled Maldive fish, salt, and lime juice are grounded together to get the spicy and exotic flavour. This traditional dish is taken with many kinds of food from rice to home-made bread.
Sambal andaliman is similar to sambal lado mudo but with the addition of andaliman pepper. It is commonly enjoyed by the Batak ethnic group especially the North Tapanuli sub-ethnic groups.