By CNN, one of Indonesian foods we can't live without is SAMBAL!
That is kind of true! While technically more of a condiment, the chili-based sauce known as SAMBAL is a staple at all Indonesian tables. Dishes aren't complete unless they've a hearty dollop of the stuff, a combination of chilies, sharp fermented shrimp paste, tangy lime juice, sugar and salt all pounded up with mortar and pestle. Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan‑word of Javanese origin (sambel). It is native to the cuisines of Indonesia, and popular in Malaysia, Sri Lanka, Brunei and Singapore. 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. So beloved is SAMBAL, we have made some sambal variants, with options that include young mango, anchovies, and sator beans (occasionally/special edition only).
At the moment, we have 3 different sizes: 250ml, 500ml, and 750ml.
The Regular Sambals
These are available for Pre‑Order on the weekly basis.
SAMBAL TERASI
The most common sambal to be found at any Indonesian households and eateries.
It contains shrimp paste, shallot, garlic, chili, tomatoes, sugar, salt, vegetable oil.
SAMBAL IJO PADANG
A typical green chilies that can be found at any Padangnese restaurants in Indonesia.
It contains shallot, garlic, green chili, green tomatoes, sugar, salt, vegetable oil.
SAMBAL MATAH
It is a raw shallot sambal. This sambal is gaining its popularity due to the origin of its sambal ‑ Bali, Indonesia. It contains raw shallot, chili, garlic, lime leaves, lemon grass, salt, vegetable oil.
Sambal Matah can be enjoyed in so many different ways. Pretty much how we would use any chilli condiment or salsa. Traditionally, this is popularly served with grilled fish or chicken. Alternatively if you need spice in all foods, what better way to zing up your salad than by adding a tablespoon or two of this and tossing it all in.
SAMBAL BAWANG
It is another popular sambal in Indonesia, and as its name, the main ingredient is shallot.
It tastes savoury, tasty, and fragrance!
It contains shallot, garlic, chili, salt, vegetable oil.
SAMBAL BALADO
It is another sambal that can be found at any Padangnese restaurants in Indonesia, but instead of having green chilies, it uses red peppers. It is very versatile to be used for cooking or even for your dipping sauce. Balado is a type of hot and spicy bumbu (spice mixture) found in Minang cuisine of West Sumatra, Indonesia. Balado sauce is made by stir frying ground red hot chili pepper with other spices including garlic, shallot, tomato and key lime juice in coconut or palm oil. The ingredients are quite similar to sambal hot chili paste. However, unlike sambal—which is often treated as a separate dipping condiment, balado chili sauce is usually mixed and stir fried together with its main ingredients and treated as a dish.
Balado is suitable for fried prawns, squid, fish (whole or cutlets), chicken, fried boiled eggs, fried beef, eggplant or potatoes. Because of its almost identical ingredients and technique, the term balado is often interchangeable with sambal goreng (lit.: "fried sambal"). Nevertheless, the term balado is more specifically referring to Minang cooking tradition, while sambal goreng refers to a more general Indonesian cuisine tradition.
SAMBAL BOMB
This sambal is created to satisfy our Indonesian fellows who crave for the "crazy" spicy sambal with its suicide level. Ever since we launched this type of Sambal, it has become one of the best seller sambals!
It contains garlic, chili, salt, vegetable oil.
