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Indonesia’s Secret Sauce Spicy Sambal Recipe
Sambal is an indispensable part of all Indonesian cuisine. No Indonesian meal is complete without it. 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.
Must Read: https://nomadlawyer.org/indonesian-food/
Through this blog we will highlight traditional Sambal prepared by my very good friend and chef Jun Joe Winanto.
Joe in action
This Sambal is prepared at home from high quality chilli. The best part is – it is produced organically without addition of preservatives or monosodium glutamate .
It is generally enjoyed with warm rice or salty bread. The magic is crush all ingredients together and then sauté with a little oil.
This Sambal generally comes in five variants:
- Sambal Cakalang, derived from shredded skipjack fish cooked with spices.
- Sambal Ebi, made from dried shrimp or shrimp.
- Sambal Kreck, Kreck is in Javanese language, derived from cow or Buffalo skin or commonly called skin crackers.
- Sambal Bawang, comes from selected shallots and garlic.
- Sambal Tempe, derived from fermented tempe or soya bean.
Trademark: Resep Dapur Ayah.
There are hundreds of varieties of sambal just within Indonesia. Some resemble a paste more than a relish, while others have sweet, fruity notes derived from mangos and kecap manis.
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