Preparation and availability
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.
 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,
Heinz ABC sambal terasi
 and several variants of sambal