Jakarta (ANTARA) – Sambal is a food complement that is popular with many people, especially spicy lovers. Usually, it feels incomplete if you eat food without chili sauce.
Almost every region in Indonesia has a chili recipe with different characteristics. Usually this type of chili sauce is divided into two, namely raw and cooked chili sauce. The following are various types of chili sauce in Indonesia:
1. Matah chili sauce
This raw chili sauce from Bali is famous for its fresh and spicy taste. Sambal matah is made by slicing the ingredients thinly, including cayenne pepper, shallots, garlic, lemongrass, lime leaves, and stirring with shrimp paste. Then pour in lime juice and pour in hot oil.
2. Shrimp paste
This West Javanese chili sauce is one of the most popular dips, eaten with various dishes such as pecel lele, grilled fish, fried chicken, fried tempeh, and fresh vegetables. The chili paste mixture consists of red chilies, cayenne peppers, shallots, garlic, tomatoes, brown sugar and salt which are crushed together with the shrimp paste.
There are usually two variations of sambal terasi which are differentiated based on the shrimp paste, namely cooked shrimp paste which is fried or grilled to produce a natural savory taste and raw shrimp paste which has a stronger aroma and tastes more delicious.
3. Green chili sauce
This type of chili sauce, typical of West Sumatra, is a mandatory complement to be eaten together with Padang rice dishes such as chicken curry, rendang or other coconut milk dishes.
A type of green chili sauce that is not too spicy. This savory chili sauce concoction consists of green chilies, green tomatoes, garlic and shallots which are boiled and ground quite roughly, then sautéed so that it doesn’t become unpleasant.
4. Plow sauce
This typical chili sauce from Central Java and East Java has a sweet, spicy and savory taste. Plow sauce is made from large red chilies, cayenne peppers, tomatoes, shallots, garlic, brown sugar and sautéed shrimp paste.
5. Embe chili sauce
This typical Balinese chili sauce is also famous, with a savory and spicy taste at low levels. Different from sambal matah, sambal embe is made with soft slices of chili and shallots, then mixed with shrimp paste and sauteed until fragrant.
6. Sambal roa
Sambal roa is a mainstay chili sauce from Manado, North Sulawesi, with its own characteristics and is made from smoked and mashed roa fish.
Other ingredients include a mixture of curly chilies, shallots, garlic, sugar, shrimp paste, lime leaves, seran leaves and tomatoes. Sambal roa is popular as a typical Manadonese cassava and fried banana dip.
7. Andaliman chili sauce
This sambal is a typical Batak culinary dish, using a spice called andaliman which can only be found in North Sumatra.
This chili sauce has a spicy and fresh taste, which is prepared with ingredients including andaliman, green cayenne pepper, garlic, shallots, lemongrass, candlenuts, salt and a fresh sensation from lime that is mashed until smooth.
8. Krecek chili sauce
Krecek sambal is a complement that is often served with gudeg, a typical Yogyakarta meal. Made from beef skin crackers, shallots, garlic, red chilies, coconut milk, lemongrass, bay leaves and galangal, then cooked by boiling.
9. Dabu-dabu chili sauce
Similar to sambal matah, sambal dabu-dabu from Manado, North Sulawesi is served with ingredients that are not fried. This chili sauce is also not prepared by grinding, but instead the ingredients are sliced into small pieces consisting of pieces of cayenne pepper, tomatoes, shallots, basil, spring onion stems and lime and then doused with hot oil.
10. Tempoyak chili sauce
This typical Sumatran chili sauce is unique because it uses fermented durian fruit as its basic ingredient. This chili sauce is also equipped with other ingredients such as red chili, cayenne pepper, lemongrass, turmeric, salt and sugar which must be finely ground and sautéed.
11. Mandai gami sauce
This typical chili sauce from Bontang, East Kalimantan has a unique taste, with a concoction consisting of onions, chilies and seasonings sautéed in a mortar and fried cempedak fruit skin added to it.
12. Lu’at sambal
This typical chili sauce from Kupang, East Nusa Tenggara is a type of chili sauce that does not go through a cooking process, the freshness of the chilies, basil, coriander leaves and lime stirred together is maintained.
13. Colo-colo chili sauce
This typical Maluku sambal is usually eaten as an accompaniment to grilled fish. The colo-colo chili sauce consists of fresh ingredients that are not fried but are sliced, including red onions, small green bird’s eye chilies, small red bird’s eye chilies, red/green tomatoes and then sprinkled with lime juice.
14. Pecak chili sauce
Pecak sauce, originating from Betawi cuisine, has a spicy and slightly sour taste. This chili sauce consists of a mixture of onions, chilies and galangal, finely ground and sautéed, with sliced tomatoes added. This chili sauce is usually used as a complement to fried gourami fish.
15. Marijuana chili sauce
Even though its nickname sounds illegal, this sambal from Aceh is safe to eat. This chili sauce is made from chilies, shrimp, lemongrass, shallots, lime leaves, and star fruit, giving it a spicy and sour taste full of freshness.
Marijuana sambal is a side dish because it contains fish or shrimp. Those that use shrimp are usually called udeung acid, and those that use wooden fish are called sambal keumamah.
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Reporter: Sri Dewi Larasati
Editor: Alviansyah Pasaribu
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