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Sambal terasi |
Sambal is a staple condiment in most İndonesian cuisine. Almost all İndonesian food requires sambal to be served together with it.
Sambal is a hot sauce typically made from a mixture of variety of chili peppers with secondary ingredients such as shrimp paste, garlic, shallot, palm sugar, lime juice, kecap manis (sweet soy sauce) and rice vinegar or other vinegar.
Sambal is an Indonesian loan-word of Javanese origin (sambel). It is native to the cuisines of Indonesia and neighboring countries like Malaysia, Singapore, Thailand and Brunei. 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), udang goreng (fried shrimp), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs) and various soto and soup.
You can check my other variant of sambal on Sauce/ condiment (sambal) category to get best and autenthic İndonesian sambal.
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