page_title: Sambal
hierarchical_section_title: Sambal
caption_attribution_description: Bahasa Indonesia: Sambal untuk ikan bakar
context_page_description: Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin. It is native to the cuisines of Indonesia, and popular in Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
  Various recipes of sambals usually are served as hot and spicy condiments for dishes, such as lalab, ikan bakar, ikan goreng, ayam goreng, ayam penyet, iga penyet and various soto soup. There are 212 variants of sambal in Indonesia, with most of them originated from Java.
context_section_description: Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin (sambel). It is native to the cuisines of Indonesia, and popular in Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
  Various recipes of sambals usually are served as hot and spicy condiments for dishes, 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 soup. There are 212 variants of sambal in Indonesia, with most of them originated from Java.
caption: Traditional sambal terasi served on stone mortar with garlic and lime
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