Different Varieties of Sambal (2021) by Nugraha PratamaIndonesia Gastronomy Network
In Every Indonesian Kitchen
One of the Indonesian staple condiments that every Indonesian have in their kitchens, street vendors and restaurants is Sambal. Nuances of sambal recorded in Indonesia is over 300 kinds. What is Sambal? Why does it matter so much to Indonesians?
Sambal (2019) by Vita DatauIndonesia Gastronomy Network
While chillies are integrated to Indonesian daily staples, chilli isn't originated in Indonesia. The plant came along with some 2000 other plants from American continents by the Portuguese and Spanish in 16th Century through trade and quickly became integrated in the archipelago.
Sambal (2020) by Vita DatauIndonesia Gastronomy Network
Traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked. Cooked sambal has undergone cooking process which resulted in a distinct flavour and aroma, while raw sambal are mixed with additional ingredients and usually consumed immediately.
Sambal (2020) by Vita DatauIndonesia Gastronomy Network
Sambal masak or cooked sambals are more prevalent in western Indonesia, while sambal mentah or raw sambals are more common in eastern Indonesia. Each sambal would have its pairing with the type of protein or vegetables being served.
What goes into Sambal?
Common chilli variants used in sambal recipes include Cayenne pepper and bird's eye chili pepper (both varieties of Capsicum annuum).
The chili pepper, garlic, shallot, salt and tomato are often freshly ground using a mortar, while the terasi or belacan (shrimp paste-brown) is fried or burned first to kill its pungent smell as well as to release its aroma.
