S A M B A L

                 THE FOOD 

                           OF HELL    

                               FROM INDONESIA       

ΨΨΨ  ΨΨΨ

https://www.thespruce.com/malaysian-sambal-sauce-3030364

Famous as one of the best tropical countries, Indonesia provides tons of uniqueness and excitement. Its nature, culture, and art always bring millions of tourist each year. However, this time we are going to talk about one thing, Indonesia’s cuisine, in particular Sambal.

Sambal or sambel is infamous among tourist as the food of hell for its undeniable ability to make the consumer produces tears and sweat when eating. Produced using chili as its main ingredient, sambal is indeed taste extremely spicy.

Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, tomato, ‘terasi’, sugar, and salt. The ingredients are grinded using traditional tool made usually from wood or stone. The texture is smooth with a vibrant color of green and red, depending on which chili you use. Today some brands of prepared, prepacked, instant, or ready-to-use sambal are available in warung, traditional markets, supermarkets and convenience stores. Most are bottled sambal, with a few brands available in plastic or aluminum sachet packaging. Compared to traditional sambals, bottled instant sambals often have a finer texture, more homogenous content, and thicker consistency, like tomato ketchup, due to the machine-driven manufacturing process. Traditionally made sambals ground in a pestle and mortar usually have a coarse texture and consistency.

Infamous among tourists for its spiciness, many tourists are challenged and try to eat it. Those who dare to try usually will get stomach ache or turn very red and sweaty in the face. Though super spicy, locals eat it in almost daily basis as their side dish.

In the Indonesian archipelago, there are as many as 300 varieties of sambal. The intensity ranges from mild to very hot. Some varieties include:

Sambal andaliman

Similar to sambal lado mudo but with the addition of andaliman pepper.^[

Sambal asam

This is similar to sambal terasi with an addition of tamarind concentrate. Asam means tamarind or sour in Indonesian.

Sambal bajak (badjak)

Banten sambal. Chili (or another kind of red pepper) fried with oil, shallot, garlic, terasi, candlenuts, palm sugar and other condiments. This is darker and richer in flavor than sambal asam.

Sambal balado

Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.

Sambal buah

(lit: fruit sambal) specialty of Palembang, made from the mixture of chili, shrimp paste, kemang (a type of mango) and pineapple.

Sambal cibiuk

a sambal recipe specialty of Cibiuk village, Garut Regency, West Java. It consist of coarsely chopped and ground green bird's eye chili, green raw tomato, shallot, galangal, lemon basil, shrimp paste and salt.

Sambal colo-colo

From Ambon, it consists of Indonesian kecap manis (sweet soy sauce), chili, tomatoes bits, shallots and lime it has a chiefly sweet taste. It is suitable for barbecue dishes. Some variations will add butter or vegetable oil to the sambal.

Sambal dabu-dabu

Dabu-dabu comes close to the Mexican salsa sauce, it is of Manado's origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt.

Sambal durian or Sambal tempoyak

It is made from fermented durian called tempoyak. The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness. This sambal IS available in two varieties: raw and cooked. In the cooked variety, pounded chilis, shallots and lemongrass are stir-fried with anchovies, tempoyak and turmeric leaf (for aroma). Petai (Parkia speciosa) and tapioca shoots are also frequently added. The sweet-sour-hot sambal can be found in Sumatra and Kalimantan (Indonesian Borneo), especially in Palembang and Bengkulu, and also in Malay Peninsula.

Sambal gandaria

Freshly ground sambal terasi with shredded gandaria, a kind of tropical fruit native to Southeast Asia.

Sambal goreng

Literally means "fried sambal". It is a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp).

Sambal jenggot

Sambal with an addition of grated coconut, similar to urap.

Sambal jengkol

Freshly ground sambal terasi mixed with sliced fried jengkol, a kind of tropical bean with slightly stinky aroma native to Southeast Asia. Sambal jengkol can be found in Sundanese and Cirebon cuisine.

Sambal kalasan

Sometimes also called sambal jawa. Similar to sambal tumis, it is stir fried. It uses a heapful of palm sugar which gives its dark brown color, tomato, spices and chili. The overall flavor is sweet, with mild hints of spices and chili.

Sambal kacang

A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water.

Sambal kecap

A sambal consists of Indonesian kecap manis (sweet soy sauce), red chili, tomatoes bits, shallots and lime, it has a sweet and spicy taste and usually used for barbecue dishes.

Sambal kemiri

This is similar to sambal terasi with an addition of candlenuts.

Sambal lado mudo or sambal ijo

Literally a Minangkabau word for "green sambal". It is also known as sambal hijau or sambal ijo, also "green sambal". Sambal lado mudo, a West Sumatran specialty, used green chili, with dried shrimp, red shallots, garlic, and spices. It is one of those taste sensations that’s hard to beat with a unique fresh flavor that compliments the richness of Sumatran food so extremely well. The sambal is stir fried.

Sambal matah

Raw shallot and lemongrass sambal of Bali origin. It contains a lot of finely chopped shallots, chopped bird's eye chili, lemongrass, cooking oil with a dash of lime juice.

Sambal petai

A mixture of red chilli, garlic, shallot, and petai green stinky bean as the main ingredients.

Sambal petis

An east Javanese sambal uses chili, petis (a kind of shrimp paste), peanuts, young banana, herbs and spices.

Sambal pencit/mangga muda

Green mango sambal from Central Java. Freshly ground sambal terasi with shredded young unripe mango. This is a good accompaniment to seafood. Pencit means young mango in Indonesian.

Sambal plecing

Originating from Lombok island, the sambal consists of Lombok's chili variety and Lombok's lengkare shrimp paste,tomatoes, salt, and lime juice.

Sambal rica rica

A hot sambal from Manado region, it uses ginger, chili, lemon and spices. Suitable for barbecue meats and chicken.

Sambal roa

Spicy smoked roa fish (halfbeak) sambal from Manado region, North Sulawesi.^[23]

Sambal rujak

Rujak spicy sauce, made from palm sugar, tamarind, chili pepper and shrimp paste.^[5]

Sambal setan

A very hot sambal with Madame Jeanette peppers (red brownish, very sharp). The name literally means "devil's sauce". It is popular in Surabaya.

Sambal taliwang

This variant is native to Taliwang, a village near Mataram, Lombok Island, and is made from naga jolokia pepper grown specially in Lombok, garlic and Lombok shrimp paste. A kilogram of naga jolokia pepper is extracted, ground and pressed. This is mixed with ground garlic and shrimp paste, then cooked with vegetable oil.

Sambal tauco

A Sulawesi sambal, contains the Chinese tauco, lime juice, chili, brown sugar, and salt.^[6][5]

Sambal terasi

A common Indonesian style of sambal. Similar to the Malaysian belacan, but with a stronger flavor, since terasi is more tangy and fermented. 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. Popularly eaten raw. Alternate spelling in the Netherlands: trassi or trassie.

Sambal teri lado

a Padang, (West Sumatra) speciality, sambal is made using chili pepper, tomato, shallot, spices, and mixed with salted ikan teri(anchovy). The sambal is stir fried and similar to Malay "sambal ikan".

Sambal tomat

Similar to sambal tumis but with the addition of crushed tomato and sugar. It can be served as fresh sambal or stirred sambal. The tomato is stir fried along with the other ingredients until a paste like consistency. The overall taste is hot and sweet, it is a good mix with lalapan. For very young children, sambal tomat sometimes use very little or no chili at all, it is regarded as one of the first steps in introducing children to the taste of Indonesian sambal.

Sambal Tuktuk

is a Batak andaliman (Sichuan pepper) and aso-aso fish (dried and preserved mackerel) sambal from North Sumatra.

Sambal tumis

Chili fried with belacan shrimp paste, onions, garlic, tamarind juice. Tumis means "stir fry". Often the cooking oil is re-mixed with the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal cumi (squid) and sambal telur(egg).

Sambal udang bawang

A specialty sambal from Surabaya. It is one of Indonesia's super hot sambal. It used simple ingredients, such as chili pepper, shallot, garlic, asam jawa (tamarind) and coconut oil. People of Surabaya often called it Njaluk Sambal, as they eat it with fragrant steamed white rice.

Sambal ulek (oelek)

Raw chili paste (bright red, thin and sharp tasting). Can be used as the base for making other sambals or as an ingredient for other cuisines. Some types of this variant call for the addition of salt or lime into the red mixture. Oelek is a Dutch spelling which in modern Indonesian spelling has become simply ulek; both have the same pronunciation. Ulek is Indonesian special stoneware derived from common village basalt stone kitchenware still ubiquitous in kitchens, particularly in Java. The Ulekan is a mortar shaped like a hybrid of a dinner and soup-plate with an old, cured bamboo root or stone pestle (ulek-ulek) employed in an ulek manner: a crushing and twisting motion (like using a screwdriver) for crushing lime leaves, chilies, peppers, shallots, peanuts, and other kinds of ingredients.

Sambal Stroberi

A sambal made with strawberries originated from Bandung, West Java. Usually served to accompany breaded fish cutlet.

Sambal uyah-lombok

A kind of sambal which is only made from raw chilli and salt. Very simple and easy to make, and usually be eaten with steamed rice and fried foods like fried chicken.

SOURCE : https://en.wikipedia.org/wiki/Sambal