So Prima Donna, 8 Processed Legendary Sambal Typical of the Archipelago

When eating a dish, Indonesian people never miss the sambal which is used as a complement to make the meal taste more delicious. This is because eating will feel less when there is no chili sauce so that the chili dish is mandatory on the dining table.

In Indonesia, there are various types of chili sauce from many regions with their own characteristics. Everything has a delicious taste and has been legendary, you know. Come on, let’s look at a series of typical Indonesian chili sauces that make your tongue sway!

1. Green chili sauce

So Prima Donna, 8 Processed Legendary Sambal Typical of the ArchipelagoPhoto of green chili sauce (instagram.com/gallerykinarian)

Sambal ijo is a typical Padang chili sauce that has a fresh spicy taste. Usually green chili sauce is found when eating nasi padang, here. Eating will be even more delicious and steady when the Nasi Padang is combined with this green chili sauce. Not only as a complement to nasi padang, sambal ijo is also suitable to be eaten with various side dishes, you know.

Made from green chili which is complemented by shallots, garlic and green tomatoes to produce a fresh distinctive color. Do not forget to add seasonings such as salt and sugar according to taste to produce a delicious taste. You can make it yourself, here!

2. Dabu-dabu sauce

So Prima Donna, 8 Processed Legendary Sambal Typical of the ArchipelagoDabu-dabu chili portrait (instagram.com/icahatta)

Originating from the North Sulawesi region, sambal dabu-dabu looks unique with its fresh ingredients. What is unique about this chili sauce is that all the ingredients are not cooked first, but are made with ingredients that are still raw so as to produce a fresh taste sensation.

The ingredients used to make sambal dabu-dabu are tomatoes, cayenne pepper, shallots, scallions, lime, and salt. Cut all the ingredients into small pieces, then add salt to taste. The last step is to flush with a little hot oil so that the chili sauce becomes slightly wilted. It only takes 5 minutes to make, here.

Also read: Recipe for making cassava leaf sauce, a complement to all kinds of side dishes

3. Sambal embe

So Prima Donna, 8 Processed Legendary Sambal Typical of the ArchipelagoPortrait of sambal embe (instagram.com/jimbarankitchen)

Sambal Embe is a chili sauce from Bali that is popular and loved by many people. If the sambal matah is made with ingredients that are left raw, it is different from the sambal embe which is sauteed until cooked. This sambal is very suitable to be eaten with fried fish dishes or various stir-fries.

How to make sambal embe is to thinly slice the chili, shallots, sugar, salt and additional shrimp paste. Then stir-fry all the ingredients that have been prepared and add a little salt and sugar. After being fragrant, the sambal embe is ready to be served, interested?

4. Pecak sauce

So Prima Donna, 8 Processed Legendary Sambal Typical of the ArchipelagoPecak chili sauce portrait (instagram.com/medanfoodblog)

Derived from Betawi, sambal pecak looks distinctive with its freshly sliced ​​tomatoes. Made from chili, garlic, tomatoes, coconut milk and candlenut. The kecak sauce has an appetizing taste and aroma. The ingredients for the sambal are roughly pulverized and then sliced ​​with tomatoes. Saute all the ingredients and add additional seasoning, yes.

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This chili sauce is perfect to be served with fried chicken or fried fish. Eat it with warm rice to make it even more delicious, yes.

5. Sambal matah

So Prima Donna, 8 Processed Legendary Sambal Typical of the ArchipelagoPortrait of sambal matah (instagram.com/dapur.lanang)

Sambal matah is a sauce that is suitable to be served with various menu variants, you know. This is because the taste is perfect and blends with various dishes. Originating from Bali, sambal matah is one of the most popular chili sauces in the archipelago.

To make sambal matah, the ingredients needed include cayenne pepper, shallots, lemongrass, lime leaves, sugar, salt, and a little hot oil. Thinly slice all the ingredients and mix them together in a bowl. Don’t forget to add a little salt and sugar to taste, okay? Finally, flush with a little hot oil and the sambal matah is ready to be served. You can apply sambal matah as a complement to lunch or dinner, here.

6. Chili paste

So Prima Donna, 8 Processed Legendary Sambal Typical of the ArchipelagoPortrait of chili paste (instagram.com/resepsambalumik)

Who does not know the sambal terasi which has been legendary since ancient times. Sambal terasi is a favorite chili sauce for Indonesian people from various circles, you know. This chili sauce is a typical West Java chili sauce that has even been worldwide. Currently, there are many instant chili paste preparations that are practically eaten anytime.

To make chili paste, the main ingredient is shrimp paste which is made from fermented rebon shrimp. Then there are ingredients such as red chilies, cayenne pepper, garlic and red, sugar, salt and tomatoes. Fry all the ingredients and pulverize them together, add sugar and salt to taste. Usually the chili paste is best eaten with fresh vegetables, guaranteed you will be addicted!

7. Sambal roa

So Prima Donna, 8 Processed Legendary Sambal Typical of the ArchipelagoPortrait of chili roa (instagram.com/shnelwan)

Sambal roa is a Manado special sauce that is unique because it uses roa fish as its basic ingredient. The selected roa fish is smoked roa fish which is then mashed, so that this chili sauce will produce a fragrant and tempting aroma.

To make this Manadonese specialty chili roa, the ingredients are smoked roa fish, chili, red and white onions, lime leaves, shrimp paste, sugar, salt and seasoning. Puree all ingredients then fry until cooked. Usually this sambal roa is served with fried bananas, interesting, right?

8. Sambal overlap

So Prima Donna, 8 Processed Legendary Sambal Typical of the ArchipelagoA portrait of overlapping chili sauce (instagram.com/fitri.sanuk)

Sambal overlap is a typical Central Java chili sauce made from tempe as its trademark. The tempeh chosen is tempeh that is almost rotten so that it will produce a unique taste. If you look closely, the shape of the overlapping chili sauce looks like tempeh with a thick sauce, so this is what distinguishes the sambal from other chili sauces in general. In terms of taste, chili overlap has a slightly sour taste with a strong aroma, but the taste is guaranteed to make you addicted.

Indonesia is indeed rich in culinary variety, yes. Including a variety of legendary chili sauce typical of the regions that are very popular. Have you tried all the typical Indonesian chili sauces?

Also read: Manado Dabu-Dabu Sambal Recipe that You Can Finish Your Rice

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