page_title: Sambal
section_title: Indonesia
hierarchical_section_title: Sambal / Indonesia
caption_attribution_description: English: Sliced chili, tomatoes and shallots. Condiments for grilled fish Bahasa Indonesia: Dabu-dabu manta 日本語: ダブダブマンタ（焼き魚と一緒に食べる唐辛子とトマトの酢の物）
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: In the Indonesian archipelago, there are as many as 212 to 300 varieties of sambal. The intensity ranges from mild to very hot. Some varieties include:
  Sambal andaliman
  Similar to sambal lado mudo but with the addition of andaliman pepper.
  Sambal asam
  This is similar to sambal terasi with an addition of tamarind concentrate. Asam means tamarind or sour or acid in Indonesian.
  Sambal bajak (badjak)
  Banten sambal. Chili (or another kind of red pepper) fried with oil, shallot, garlic, terasi, candlenuts, palm sugar and other condiments. This is darker and richer in flavour than sambal asam.
  Sambal balado
  Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil. Minang sambal balado often mixed with other ingredients to create a dish, such as egg, eggplant, shrimp or anchovy.
  Sambal bawang
  Sambal made from sliced shallot, chili pepper, garlic, shrimp paste and lemon juice.
  Sambal bengkoang
  Jicama (bengkoang) sambal, made from the mixture of jicama or replaced with water chestnut, red chillies, garlic, Asian basil, shrimp paste and lemon juice.
  Sambal bongkot
  A speciality sambal from Bali, a sambal with a mixture of sweet, sour, and spicy flavors, made with bongkot or kecombrang flower stems, shallots, chili, grilled shrimp paste, sugar, salt and lime juice.
  Sambal buah
  (lit: fruit sambal) Speciality of Palembang, made from the mixture of chili, shrimp paste, kemang (a type of mango) and pineapple.
  Sambal cibiuk
  A sambal recipe speciality of Cibiuk village, Garut Regency, West Java. It consist of coarsely chopped and ground green bird's eye chili, green raw tomato, shallot, galangal, lemon basil, shrimp paste and salt.
  Sambal colo-colo
  From Ambon, it consists of Indonesian kecap manis (sweet soy sauce), chili, tomato pieces, shallots and lime it has a chiefly sweet taste. It is suitable for barbecue dishes. Some variations will add butter or vegetable oil to the sambal.
  Sambal dabu-dabu
  Dabu-dabu comes close to the Mexican salsa sauce, it is of Manado's origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt.
  Sambal durian or Sambal tempoyak
  It is made from fermented durian called tempoyak. The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness. This sambal is available in two varieties: raw and cooked. In the cooked variety, pounded chilis, shallots and lemongrass are stir-fried with anchovies, tempoyak and turmeric leaf (for aroma). Petai (Parkia speciosa) and tapioca shoots are also frequently added. The sweet-sour-hot sambal can be found in Sumatra and Kalimantan (Indonesian Borneo), especially in Palembang and Bengkulu, and also in Malay Peninsula.
  Sambal ebi
  Dried shrimp (ebi) sambal, made from the mixture of dried shrimp, candlenut, galangal, red chillies, shallot, garlic, brown sugar and salt.
  Sambal gandaria
  Freshly ground sambal terasi with shredded gandaria, a kind of tropical fruit native to Southeast Asia.
  Sambal goang
  An extra hot Sundanese sambal associated with the town of Tasikmalaya, made from the mixture of cayenne pepper, garlic, salt and kencur (Kaempferia galanga).
  Sambal goreng
  Literally means "fried sambal". It is a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp).
  Sambal jenggot
  Sambal with an addition of grated coconut, similar to urap.
  Sambal jengkol
  Freshly ground sambal terasi mixed with sliced fried jengkol, a kind of tropical bean with slightly stinky aroma native to Southeast Asia. Sambal jengkol can be found in Sundanese and Cirebon cuisine.
  Sambal kalasan
  Sometimes a
caption: Sambal dabu-dabu
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