Sambal cobek.JPG
Traditional sambal terasi served on stone mortar with garlic and lime
Place of originIndonesia[1]
Region or stateTraditionally
Indonesia, Malaysia, Sri Lanka, Brunei and Singapore
Others (via diasporas)
Netherlands and Suriname
Created byJavanese origin[2]
Serving temperatureRoom temperature
Main ingredientsGround chili pepper with shallot, garlic and shrimp paste

Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars. Sambal is an Indonesian loan-word of Javanese origin (sambel).[3][2] It is native to the cuisines of Indonesia, Malaysia, Sri Lanka, Brunei and Singapore.[4] 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,[5] such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs) and various soto soup.

Preparation and availability

Jars with sambal at the Tong Tong Fair in The Hague, Netherlands

Traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked. The chili pepper, garlic, shallot and tomato are often freshly ground using a mortar, while the terasi or belacan (shrimp paste) is fried or burned first to kill its pungent smell as well as to release its aroma. Sambal might be prepared in bulk, as it can be easily stored in a well-sealed glass jar in the refrigerator for a week to be served with meals as a condiment.[6] However, some households and restaurants insist on making freshly prepared sambal just a few moments prior to consuming in order to ensure its freshness and flavor; this is known as sambal dadak (lit. "impromptu sambal" or "freshly made sambal"). Nevertheless, in most warung and restaurants, most sambal is prepared daily in bulk and offered as a hot and spicy condiment.

Today some brands of prepared, prepacked, instant, or ready-to-use sambal are available in warung, traditional markets, supermarkets and convenience stores. Most are bottled sambal, with a few brands available in plastic or aluminum sachet packaging. Compared to traditional sambals, bottled instant sambals often have a finer texture, more homogenous content, and thicker consistency, like tomato ketchup, due to the machine-driven manufacturing process. Traditionally made sambals ground in a pestle and mortar usually have a coarse texture and consistency.

Several brands produce bottled sambals, among others are Huy Fong Foods' sambal oelek,[7][8] Heinz ABC sambal terasi[9] and several variants of sambal Indofood.[10][11]

Other Languages
čeština: Sambala
Deutsch: Sambal
español: Sambal
Esperanto: Sambalo
français: Sambal (cuisine)
한국어: 삼발
Bahasa Indonesia: Sambal
italiano: Sambal
עברית: סמבל
Basa Jawa: Sambel
Bahasa Melayu: Sambal
Nederlands: Sambal
日本語: サンバル
polski: Sambal
português: Sambal
slovenščina: Sambal
Basa Sunda: Sambel
svenska: Sambal
தமிழ்: சம்பல்
中文: 參巴醬