Sambal

Sambal is a family of Indonesian chili-based condiments, often prepared as a coarse paste with ingredients such as shallots, garlic, tomatoes, or shrimp paste.

Capsicum: A genus of flowering plants that includes chili peppers and sweet peppers. Its fruits supply the heat at the center of most sambals.
Ulekan: A traditional Indonesian stone mortar used with a pestle to grind spices and chilies. It crushes ingredients into the coarse texture associated with many freshly made sambals.
Sambal matah: A Balinese raw sambal made with sliced aromatics, chilies, lime, and oil. Its uncooked ingredients contrast with sambals that are ground or fried.
Indonesian cuisine: The diverse culinary traditions of the Indonesian archipelago. Sambal is a familiar accompaniment across many Indonesian meals and regions.
Chili pepper: The pungent fruit of plants in the genus Capsicum, used fresh or dried as a spice. Fresh and dried chilies give sambal its defining heat and color.
Mortar and pestle: A bowl and hand-held tool used to crush and grind ingredients. This broader tool tradition helps explain how sambal is made by hand.
Sambal bajak: A Javanese cooked sambal commonly made with chilies, aromatics, and palm sugar. Its frying and sweetness illustrate a cooked style within the sambal family.
Nasi goreng: Indonesian fried rice, commonly seasoned with sweet soy sauce and aromatics. Sambal can season the rice during cooking or be served alongside it.
Terasi: Indonesian fermented shrimp paste used as a seasoning. Its fermented savoriness deepens many sambals, especially sambal terasi.
Sambal terasi: An Indonesian sambal made with chilies and fermented shrimp paste. This variety shows how grinding terasi with fresh aromatics creates a savory condiment.

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