SAMBAL - Well Known Chilli from Indonesia

Sambal - literally means "chilli sauce" in Indonesia - is a very well-known sauce in Indonesia. Every city in Indonesia has its own sambal signature, and that makes them very unique.

Sambal has become one of the "must have" sauce that should always available in almost every Indonesia's meal. Basically, sambal main material is chilli. There are a lot of variant of chillies that can be use for sambal, depending on how "hot" sensation people want to have. The most regular chilli that being use is Cayenne pepper / Bird Pepper. To get tasty hot sensation, some people combine the pepper with other like onion, tomato, garlic, vinegar, and / or fruits.

There are more than hundreds of Sambal variants in Indonesia. And here are some of them, which I consider the best of the best sambal from Indonesia :

1. SAMBAL TERASI :
One of the well-known and very popular sambal around Java Island is Sambal Terasi (terasi means shrimp sauce, made from fermented fround shrimp, usually made into rectangular blocks). It used red and green peppers, terasi, sugar, salt, and lemon, then mix them together. In West Java, sometimes they add pounded tomatoes to get sweet and sour taste of the sambal.

2.  SAMBAL ONCOM :
Sambal Oncom is popular in West Java. It made from fermented soya bean, mix with chilli, garlic, shallot, sugar, and salt. Usually use as condiment for Nasi Kuning (yellow rice, traditional made using turmeric) and Nasi Uduk (steamed rice).

3. SAMBAL ASAM :
Sambal Asam is made in similar way as terasi, but with addition of tamarind concentrate that made the sambal slightly sour ("asam" means sour in Indonesia).

4. SAMBAL BAJAK :

Chili fried with oil, garlic, terasi, candlenuts, and other condiments. Similar taste as Sambal Asam, but richer flavour.

5. SAMBAL MANGGA / NANAS :

Sambal Mangga

Actually it is Sambal Terasi with additional of shredded fruit to get fresh taste. Usually people use Mango (Mangga) or Pineapple (Nanas) on these sambal and use it as accompaniment to seafood.Sambal Mangga is very famous in Java Island, meanwhile Sambal Nanas is very famous in Riau Island.

6. SAMBAL LADA IJO :
Origins from Padang (West Sumatera) and very popular in Sumatera Island, Sambal Lada Ijo is made from green chilli, green tomatoes, shallot, and some sprices, then stir fried. Sometimes, people add small fish called "ikan teri" to make the sambal more tasteful. This kind if sambal called Sambal Teri Lado.

7. SAMBAL BALADO :
A stylish and signature sambal from Minangkabau (West Sumatera). It made from chilli pepper, blended together with garlic, shallot, red / green tomato, salt, and lime juice, then sauteed with oil.


8. SAMBAL TUMIS :
This chilli is made in stir fry (tumis means "stir fry"), and made from the combination of terasi, onions, garlic, and tamarind juice. Usually it mix with other ingredient to produce dishes such as Sambal Kangkung (Ipomoea aquatica / Water Spinach's Sambal).

9. SAMBAL KECAP MANIS :
This is a very popular sambal too in Indonesia. It is the mixture of sweet soy sauce, chilli, and shallots, and served as a condiment for Seafood (mostly for fried or barbeque fish) and Sate (Indonesia's Barbeque on stick).

10. SAMBAL ULEK :
Traditional sambal that make fromred chilli and salt, then crush it on the Indonesia's traditional stoneware called Ulekan.

11. SAMBAL SETAN :
This is the craziest and hottest sambal in Indonesia. Very popular in Bali and Lombok Island, this sambal is made from Madame Jeanette peppers. The name literally means "Devil's Chilli Sauce" and it already described how hot the sambal is.

12. SAMBAL TALIWANG :

Sambal Taliwang

Very famous sambal from Taliwang, a village in Lombok Island. It made from Naga Jolokia pepper - the hottest pepper inhe wolrd (it also known as Ghost Chili) - with addition of garlic and shrimp paste.

13. SAMBAL MATAH :
Originated from Bali, this sambal is also a very well-known in Indonesia. Made from raw shallot and lemongrass, and content a lot of finely chopped shallot, bird's eye chilli, terasi, and a dash of lemon.

14. SAMBAL DABU-DABU :
One of the well-known sambal from Manado (Sulawesi Island). Consist of coarsely chopped tomatoes, calamansi, shallot, chopped bird's eye chilli, basil, vegetable oil, and salt. The taste is very close to the Mexican Salsa sauce.

15. SAMBAL PETAI :

Sate with Sambal Kacang

A mixture of red chilli, garlic, shallot, and petai (stinky bean), and it's stir fry. Sometimes it's adding slices of chicken's liver and / or gizzard.

16. SAMBAL  KACANG :
A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Very famous chili that usually used as a additional for sate or a condiments for Nasi Uduk.