Sambal

A sambal ( chili paste indon. ) is a thick, originally from Indonesia spicy sauce on chili base, which is traditionally served in small bowls as Würzbeilage to vegetables, chicken, fish and rice. The sambal is a typical Indonesian product. Depending on the recipe, the individual preparations vary considerably in their focus.

Dissemination

Sambals be used not only in Indonesian cuisine, but are also very popular in other Asian cuisines such as the Malaysian cuisine. Unusual at first glance a bit of use in Suriname since the end of the 19th century. Indonesian contract laborers from the Dutch East Indies colony at that time led Sambals into the kitchen of the South American country.

Preparation

Sambals be classified according to their method of preparation into two groups: First, there are the fresh chili peppers cold cooked and preserved with salt Sambals. The individual ingredients are there with a plunger ( Indonesian: " Ulek " ) crushed in a mortar ( " cobek " ) and mixed. The famous Sambal Ulek ( Ndl spelling " Oelek " ) is one example of this group. On the other hand, there is the extensive group of fried in oil and mixed with other spices Sambals. This is based on chili peppers and tomatoes that are fried, plus onions and garlic. The mass is so long continue to cook until it becomes syrupy. A typical representative of this second group, the comparatively mild Sambal Manis.

Variants

  • Sambal Asam: sambal with shrimp paste and tamarind juice
  • Sambal Asli: Sambal with garlic
  • Sambal Badjak: fried, spicy sambal with fried onions and soy sauce Manis
  • Sambal Udang Badjak: fried, spicy sambal with prawns
  • Sambal Belado: Fried Sambal after Minangkabau style with garlic, onions, tomatoes, salt and lemon or lime juice
  • Sambal Bawang: mild sambal with fresh onions
  • Sambal Belachan: Fried Sambal Malaysian shrimp paste. Belachan is the Malay term for shrimp paste, called trassi in Indonesia. The sambal Belachan can be mixed with other ingredients and then gives, for example, sambal kangkong, sambal sotong or sambal tellurium ( see below).
  • Sambal Brandal (or Berandal ): fried, spicy sambal
  • Sambal Dapur: fresh sambal
  • Sambal Djahe: mild sambal with fresh ginger
  • Sambal Djeruk (or Djeroek ): mild, slightly sour sambal ( djeruk means in Indonesian citrus fruit)
  • Sambal Ebi: sambal with dried shrimps
  • Sambal Gledek: very hearty Sambal
  • Sambal Goreng: fried sambal
  • Sambal kangkong: Malay sambal with shrimp paste and Kang kong
  • Sambal Katjang: mild Sambal peanuts
  • Sambal Kemiri: mild sambal, made ​​of kukui nuts ( known as Kemiri in Indonesia)
  • Sambal Manis: spicy, sweet sambal, which also Ketjap manis, a sweet soy sauce contains,
  • Sambal oelek (or Ulek ): spicy sambal, which consists only of raw, crushed red chillies, salt and vinegar. The Indonesian word Ulek refers to a type pestle, with which the ingredients are crushed in a mortar.
  • Sambal Padang: very mild Sambal
  • Sambal Pecel: Sambal peanuts
  • Sambal Pepesan: especially suitable for fish sambal
  • Sambal Peteh: Sambal from Petehbohnen
  • Sambal Pedis: spicy sambal ( pedis or pedas means spicy)
  • Sambal rawit: Sambal from small green, extremely sharp rawit - chillies
  • Sambal Setan: very sharp and spicy sambal ( setan of Arabic Shaitan, "devil" )
  • Sambal sotong: Malay sambal with shrimp paste and squid
  • Sambal Taotjo: mild sambal with soybean paste
  • Sambal tellurium: Malay sambal with shrimp paste and egg
  • Sambal Tjampoer: Sambal with Shrimp Paste
  • Sambal Trassi: Sambal from crushed in a mortar red chilies, tomatoes, sugar, salt, lime juice and roasted shrimp paste ( trassi ). The sambal Trassi is also used a lot in the Surinamese cuisine.
  • Surinamese Sambal: a certificate from the former Dutch colony of Suriname and the most pungent condiment consisting of Surinamese chilies, cayenne chilies, oil, sugar, tamarind, shrimp paste and salt.
Javanese Surinamese Minangkabau people Lime (fruit)
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