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A Sambal is a chilli based sauce which is
normally used as a condiment. Sambals are popular in Indonesia,
Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as
in the Netherlands and in Suriname through Indonesian influence. |
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Left: Sambal. |
It is typically made from a variety of peppers, although
chili peppers are the most common. It is sometimes a substitute for fresh
chilis. It can be extremely spicy for the uninitiated. Some ready-made sambals
are available at exotic food markets or gourmet departments in supermarkets in
many countries.
Sambal can also be used as an ingredient to a dish, which uses a large amount of
chili peppers. Dishes bearing the word sambal include:
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Sambal sotong (with
cuttlefish)
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Sambal udang kering
(with dried prawns)
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Sambal lengkong (with
ikan parang/wolf herring).
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One of the most common
Indonesian styles of sambal
is Sambal Terasi. Similar to the Malaysian Belacan
(see below), but with a stronger flavor since terasi is a more
condensed shrimp paste than belacan. Red and green peppers, trassi,
sugar, salt, lemon or lime juice (tangy, strong). One version omits the
lime juice and has the sambal fried with pounded tomatoes. Popularly
eaten raw.
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One of the most common
Malay style sambal
is Sambal Belacan. A Malay Fresh
chilis are pounded together with toasted shrimp paste (belacan) in a
stone mortar to which sugar and lime juice are added. Tomatoes are
optional ingredients. |
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Left: Sambal Belacan
made with mixed toasted belacan (shrimp
paste), ground chili, kaffir leaves, sugar and water. |
Sometimes, sweet sour mangoes or equivalent local
fruits are also used. It can be eaten with cucumbers or 'ulam' (leafy
herbs) in a meal of rice and other dishes.
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