Chef: Text replace - "Uses::Garlic" to "Garlic"

2012-10-20T18:54:52Z

Text replace - "Uses::Garlic" to "Garlic"

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{{#seo:
|title=Sambal: Cooking Wiki
|titlemode=replace
|keywords=#sambal #shrimppaste #trassi #tamarind #lime #tomatoes #garlic #condiments #squid #salsa #condiment
|hashtagrev=12032020
|description=Sambal is a condiment popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as the Netherlands through
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Sambal Oelek]]
'''Sambal''' is a [[condiment]] popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as the Netherlands through Indonesian influence, and in Suriname. It is typically made from a variety of [[peppers]], although [[chili peppers]] are the most common. Sambal is used as a condiment or as a side dish, and is sometimes substituted for fresh chilis; it can be very hot for the uninitiated. It is available at exotic food markets or gourmet departments in supermarkets in many countries.
===Samal varieties===
Sambal is thicker and richer tasting than Mexican [[salsa]]. It ranges in spiciness. There are a number of varieties which are popular in Indonesia, including:

;Sambal Belacan: A Malay style sambal. [[Chili]] is pounded together with toasted [[Shrimp paste]] (belacan) in a stone mortar. [[Tomatoes]] are optional ingredients. Sometimes, sweet sour [[mangoes]] or equivalent local fruits are added. [[Salt]], [[sugar]] and [[lime juice]] are the last items added. Eaten with [[cucumbers]] or 'ulam' (leafy herbs) in a meal of [[rice]] and other dishes. A Malaysian-Chinese version is to fry belacan with chili.
;Sambal Trassi: Modern Indonesian is "Terasi"; it is similar to the Malaysian Belacan, but with a stronger flavour since terasi is a more condensed [[shrimp paste]] than belacan. Red and green peppers, [[trassi]], [[sugar]], [[salt]], [[lemon]] or [[lime]] juice (tangy, strong). One version omits the lime juice and has the sambal fried with pounded [[tomatoes]]. Popularly eaten raw.
;Sambal Asam: This is similar to Sambal Trassi with an addition of [[tamarind]] (asam) concentrate. 'Asam' means sour in Indonesian
;Sambal Bajak (Badjak): Chili (or another kind of red pepper) fried with oil, [[Garlic|garlic]], [[trassi]], [[candlenut|candlenuts]] and other condiments; this is darker and richer in flavour than Sambal Asam.
;Sambal mangga: Freshly ground Sambal Trassi with shredded young mango; this is a good accompaniment to seafood.
;Sambal gandaria: Freshly ground Sambal Trassi with shredded gandaria.
;Sambal daun mangga muda: Freshly ground Sambal Trassi with very young mango leaves.
;Sambal Balado: Minangkabau style Sambal. Green chili sauteed with oil, garlic, shallot, green tomato, salt and lemon or lime juice.
;Sambal Tumis: Chili fried with belacan [[shrimp paste]], [[onions]], [[Garlic|garlic]], [[tamarind]] juice. ''Tumis'' means "to fry" till an aroma comes out. 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 candlenuts.
;Sambal Kecap Manis: Indonesian sweet soy sauce, chili, [[shallot]]s and [[lime]] it has a chiefly sweet taste, as said by the Indonesian word 'manis' which means 'sweet'.
;Sambal Udang: Chili fried with oil, garlic and shrimps.
;Sambal Ulek (Oelek) : Chili (bright red, thin and sharp tasting). Some types of this variant call for the addition of salt or lime into the red mixture. Oelek is a Dutch spelling which in modern Indonesian spelling has become simply Ulek; both have the same pronunciation. Ulek is Indonesian special stoneware derived from prehistoric household kitchenware that is still being used actively in most Indonesian kitchens, particularly in Java. It is a stone pestle (called ulekan) with a mortar (ulek-ulek) made from an old and matured bamboo root, that is used for crushing chilies, peppers, shallots, peanuts, and other kinds of ingredients.
;Sambal Jeruk: Green or red pepper with lemon. (colourless, adds taste). In Malaysia, it is called cili (chili) jeruk. However, vinegar and sugar are substituted for the lime. Used as a condiment with fried rice and noodle based dishes. It is sometimes spelled Sambal Djeroek.
;Sambal Setan: A very hot sambal with Madame Jeanette peppers (red brownish, very sharp). The name literally means "Devil's Sauce".
;Sambal Pedas Pedas: Extremely spicy sambal, with the Indonesian word 'pedas' (spicy), being used twice.
;Sambal Taliwang: This variant is native to Taliwang, a village near Mataram, Lombok Island, and is made from naga jolokia pepper grown specially in Lombok, garlic and Lombok shrimp paste. A kilogram of naga jolokia pepper is extracted, ground and pressed. This is mixed with ground garlic and shrimp paste, then cooked with vegetable oil.

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[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Spices]]
[[Category:Store cupboard items]]

<code 'hashtagrev:12032020'>[[Special:Search/sambal|#sambal]] [[Special:Search/shrimppaste|#shrimppaste]] [[Special:Search/trassi|#trassi]] [[Special:Search/tamarind|#tamarind]] [[Special:Search/lime|#lime]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/garlic|#garlic]] [[Special:Search/condiments|#condiments]] [[Special:Search/squid|#squid]] [[Special:Search/salsa|#salsa]] [[Special:Search/condiment|#condiment]]
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Chef: Text replace - "Uses::Garlic" to "Garlic"