Sambal

Sambal
	Traditional sambal terasi served in a stone mortar with garlic and lime
Course	Condiment or side dish
Place of origin	Indonesia
Region or state	Java
Associated cuisine	Indonesia, Singapore, Malaysia, Brunei, Sri Lanka, Netherlands and Suriname
Serving temperature	Room temperature
Main ingredients	Ground chilli pepper with salt, sugar, cooking oil, shallot, garlic, ginger, lemongrass, shrimp paste, and anchovies
	Media: Sambal;

Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin (sambel).^[2] It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka.^[3] It has also spread through overseas Indonesian populations to the Netherlands and Suriname.^[4]

Various recipes of sambals are usually served as hot and spicy condiments for dishes,^[5] such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs), and various soto soups. There are 212 variants of sambal in Indonesia,^[6] with most of them originating in Java.^[7]

^ Media, Kompas Cyber (23 March 2018). "Sejak Kapan Masyarakat Indonesia Mengonsumsi Sambal?". KOMPAS.com (in Indonesian). Retrieved 23 June 2019.
^ Faldela Williams (1988). Cape Malay Cookbook. Struik. p. 58. ISBN 9781868255603.
^ Henry, Diana (16 October 2015). "The big chilli sauce guide: how to tell your sriracha from adobo". The Telegraph. Archived from the original on 12 January 2022. Retrieved 22 April 2017.
^ "Sejarah Sambal Khas Nusantara, Ada Sejak Abad ke-10 hingga Digemari Orang Belanda". (Indonesian)
^ Heinz Von Holzen; Lother Arsana (2015). The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands, Periplus world cookbooks. Tuttle Publishing. ISBN 9781462914913.
^ "Ada 212 Jenis Sambal di Indonesia, Berasal Dari Mana Sajakah? – Semua Halaman – Nationalgeographic.grid.id". nationalgeographic.grid.id (in Indonesian). Retrieved 28 June 2019.
^ Media, Kompas Cyber (24 June 2019). "212 Jenis Sambal di Indonesia, Ternyata Paling Banyak Berasal dari Jawa". KOMPAS.com (in Indonesian). Retrieved 28 June 2019.

[Media-1] Media, Kompas Cyber (23 March 2018). "Sejak Kapan Masyarakat Indonesia Mengonsumsi Sambal?". KOMPAS.com (in Indonesian). Retrieved 23 June 2019.

[Cape_Malay-2] Faldela Williams (1988). Cape Malay Cookbook. Struik. p. 58. ISBN 9781868255603.

[3] Henry, Diana (16 October 2015). "The big chilli sauce guide: how to tell your sriracha from adobo". The Telegraph. Archived from the original on 12 January 2022. Retrieved 22 April 2017.

[Sambal_Belanda-4] "Sejarah Sambal Khas Nusantara, Ada Sejak Abad ke-10 hingga Digemari Orang Belanda". (Indonesian)

[Food-Indonesia-5] Heinz Von Holzen; Lother Arsana (2015). The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands, Periplus world cookbooks. Tuttle Publishing. ISBN 9781462914913.

[Nat-Geo_Sambal-6] "Ada 212 Jenis Sambal di Indonesia, Berasal Dari Mana Sajakah? – Semua Halaman – Nationalgeographic.grid.id". nationalgeographic.grid.id (in Indonesian). Retrieved 28 June 2019.

[Kompas.com_Sambal-7] Media, Kompas Cyber (24 June 2019). "212 Jenis Sambal di Indonesia, Ternyata Paling Banyak Berasal dari Jawa". KOMPAS.com (in Indonesian). Retrieved 28 June 2019.

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