Sambal Illustration
Sambal is one of the Indonesian specialties that is also one of the favorite dishes of Indonesian people. Sambal is made from chilli which is mashed together with tomatoes, shallots, garlic, sugar, salt and flavoring. Sambal has become a part of life in Indonesian culinary culture. The proof is that sambal always exists in almost every Indonesian cuisine. It feels like if Indonesian people eat without sambal, there must be something missing, right? Each region in Indonesia has its own type of sambal, depending on the ingredients/ spices that are unique to the area. If you are a spicy fan, there’s nothing wrong with trying some of the following types of authentic Indonesian sambal.
- Sambal Terasi
Sambal that is commonly found in Indonesia. Similar to sambal belacan from Malaysia, but stronger in taste because the sambal terasi is more acidic and fermented. The ingredients used are red/ green chili, terasi (shrimp paste), sugar, salt, and lime juice. There is a version that does not use lime and adds crushed tomatoes. This sambal is also found in the Netherlands, under the name trassi or trassie (Wikipedia). - Sambal Bawang
This sambal has gone viral because it is used in ayam geprek. How to make it is also quite easy, just provide red cayenne pepper and garlic, then mashed and finally doused with hot oil. - Sambal Matah
Sambal matah is a sambal originating from Bali. Matah in Balinese means raw, according to the way of processing this sambal using raw ingredients without being fried. The ingredients used to make this sambal are shallots, garlic, chilies, shrimp paste, salt, lemongrass, oil, and lime juice. Sambal matah is usually enjoyed with grilled fish, fried chicken, and other dishes. - Sambal Bajak
This sambal has a sweet and spicy taste, it is very suitable for those of you who don’t really like spicy taste. This sambal is easy to find in East Java and Central Java. The main ingredients for making this sambal are big red chilies and curly chilies. When served, usually sambal bajak is cooked or has been stir-fried before. - Sambal Roa
Sambal roa is originally from Manado. This sambal has a very savory taste. This savory taste is obtained thanks to the mixture of roa fish. In addition to the main ingredients: roa fish, red chili, and cayenne pepper; sambal roa is also usually mixed with various spices and tomatoes. - Sambal Ijo
Like its name in Bahasa, sambal ijo is made from green chilies and green tomatoes. This Sambal is from Minang and often called lado mudo, therefore this sambal is often found in Padang restaurants. For those who like sambal with a low level of spiciness, you will definitely like this sambal. - Sambal Andaliman
Sambal Andaliman is a special sambal from Tapanuli. This sambal uses andaliman which is commonly called Batak pepper. Andaliman is shaped like a small circle and has a mild citrus aroma but a biting spiciness. - Sambal balado
Sambal Balado is one of the typical Indonesian dishes from West Sumatra. The main ingredient of sambal balado is chilli which are mashed together with onions and other spices and then sautéed. Different from other sambal which is usually just a dip, sambal balado is cooked with side dishes such as beef jerky, anchovies, fried fish, fried chicken, fried duck, boiled eggs, and others, making it to be the main dish.