Sambal

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For the Indian dish, see Sambar (dish).

Sambal is a condiment used in Indonesia, Malaysia, Singapore and Sri Lanka, made from a variety of peppers, although chile peppers are the most common.

Ingredients

The most common kinds of peppers used in Sambal are:

  • Adyuma - also known as habanero. These are usually yellow and blocky (like a miniature paprika). Very hot.
  • Cayenne pepper - These are usually red and blocky (see above). Very hot! There are, however a number of similar looking peppers which are much milder. These can be recognized by their shiny(ier) appearance.
  • Madame Jeanette - Yellow or light green elongated kind of pepper. They have a bit of an irregular shape. These are hot and very aromatic
  • Cabe Rawit - Elongated and tiny. These are red or green and very hot. Cabe is pronounced as "chabeh".
  • Spanish peppers (chile peppers) or Lombok (Javanese) - These are elongated and have a red or green colour. These are relatively mild, the green ones being milder than the red ones.

Variants

Sambal is thicker and richer tasting than Mexican salsa. It ranges in hotness from mildly sharp to incendiary. There are a number of varieties, including:

Sambal Asam 
This is similar to Sambal Trassi with an addition of asam tamarind concentrate.
Sambal Bajak 
Chile (or another kind of red peppers) fried with oil, garlic, trassi, KuKui and other condiments (darker, richer in flavor).
Sambal Balado 
Minangkabau style Sambal. Chile sauteed with oil, garlic, onion, tomato, salt, lemon or lime juice.
Sambal Belacan 
Belacan is pronounced "belachan". Chili fried with belacan shrimp paste. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal sotong (squid) and sambal telur (egg).
Sambal Kemiri 
This is similar to Sambal Trassi with an addition of kemiri/KuKui a.k.a. Candlenuts.
Sambal Manis 
Chile, onions and sugar (mild, sweet)
Sambal Trassi 
Modern Indonesian is "Terasi"; it is the same as Malaysian Belacan. Red and green peppers, trassi, sugar, salt, lemon or lime juice (tangy, strong)
Sambal Udang 
Chile fried with oil, garlic, shrimp paste (pronounced sea flavor).
Sambal Ulek (Oelek) 
Chile and salt (bright red, thin and sharp tasting). Sambal ulek is made by using a special utensil called cobek (made from stone or wood). Ulek is the process of grinding the ingredient of sambal on the cobek.
Sambal Jeruk 
Green pepper with lemon. (colourless, adds taste)
Sambal Setan 
A very hot sambal with Madame Jeanette peppers (red brownish, very sharp). The name literally means "Devil's Sauce".
Sambal Pedas Pedas 
Extra hot Sambal Ulek.

See also

fr:Sambal id:Sambal he:סמבל nl:Sambal su:Sambel