Aahh.. pedas! Pedas! Hot! Hot! Says a friend as she tries Terong Sambal Balado (fried eggplant in red chilli sauce). I can’t help laughing. She has been here a couple months and growing to love sambal. Sambal [SAHM-bahl] plays an important role in Indonesian dishes. Meal is not complete without the presents of sambal. Basically sambal is a condiment – a simple mixture of chillies, salt and a pinch of sugar. There are multitute variations of sambal. Depends on what ingredients you add into, and what kind of dish to accompany to. In fact there are more than 100 different sambals each with a different taste.
Every part of Indonesia has their own variety of sambal.
South Sumatera is known for their Sambal Tempoyak (Durian Sambal). Bali is known for their Sambal Matah (Raw Shallot & Lemongrass sambal). While Lombok is famous for their Sambal Taliwang. Which 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.
I practically put sambal on everything. Even on pizza, spaghetti, taco, chicken casserole, club sandwich,… you name it. Sambal paste ABC brand goes great with those. (You will find this in many Asian restaurants).
Sambal.
Something I can’t live without :)
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