Sambal
Sambal
Sambal (/ˈsɑːmbɑːl/; from Indonesian and Malaysian sambel) is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, and lime juice.
Etymology
The term "sambal" is native to the languages of Indonesia, Malaysia, Singapore, Brunei, and Sri Lanka. It is derived from the Javanese word sambel, which means "condiment". The word has been spread and widely used in the Southeast Asian region following the spread of spice trade.
Varieties
There are many varieties of sambal, each with its own unique blend of ingredients and level of heat. Some of the most popular include:
- Sambal Oelek: A raw, simple variety made with red chili peppers, salt and vinegar.
- Sambal Terasi: Made with a base of fresh chili peppers and the addition of shrimp paste.
- Sambal Bawang: A spicy and savory sambal made with lots of fried shallots and garlic.
Usage
Sambal is used as a condiment and as an ingredient in a wide variety of dishes in Indonesian, Malaysian, and Singaporean cuisines. It is also used in some dishes in Sri Lankan and South Indian cuisines.
Related Terms
- Chili sauce
- Hot sauce
- Shrimp paste
- Fish sauce
- Indonesian cuisine
- Malaysian cuisine
- Singaporean cuisine
External links
- Medical encyclopedia article on Sambal
- Wikipedia's article - Sambal
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