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Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is sometimes a substitute for fresh chilis. The most common kinds of peppers used in sambal are: adyuma (also known as habanero), cayenne pepper, Madame Jeanette and Chili peppers. It can be extremely spicy for the uninitiated. The other ingredients may include some lime juice, chopped onion and garlic, sugar, lemongrass, vinegar and oil. There is a variety of Sambal recipes existing in Singaporean cuisine. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries. Sambal can also be used as an ingredient to a dish, which uses a large amount of chili peppers.

Sambal is a Javanese origin loan-word (sambel) of Indonesian and Malay.

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