Sambal

Sambal is a chili-based sauce or paste that functions as a condiment or ingredient in many Southeast Asian cuisines. The term is common in Indonesia and Malay-speaking regions, and sambal has become a staple across Indonesia, Malaysia, Singapore, and Brunei. It encompasses a wide range of recipes, from simple chopped chilies to complex, cooked pastes.

Typical base ingredients include hot red chilies, garlic, shallot, salt, and an acidic component such as lime juice or vinegar. Some versions incorporate shrimp paste (belacan or terasi), palm sugar, tamarind, or fermented soy products, which deepen flavor and aroma. Sambal can be prepared fresh (sambal segar) or cooked (sambal tumis), with the latter often simmered to soften and blend the flavors. Variations vary by region and household.

Notable varieties include sambal oelek, a straightforward chunky chili paste; sambal belacan, which adds shrimp paste; sambal terasi, common in Indonesia; sambal kacang, blended with peanut; sambal matah, a Balinese raw sambal with shallots, lemongrass, chilies, lime juice, and oil. Also sambal bajak (Indonesian fried with aromatics), and sambal kecap (with sweet soy).

Uses: served with rice and nasi lemak, nasi goreng, satay, grilled fish or chicken; as a flavor base for soups and stews; used as dipping sauce for snacks; a versatile component across cuisines.

Storage and preservation: Fresh sambal lasts a few days in the fridge; cooking and addition of vinegar or sugar extends shelf life. Fermented variants may be stored longer and are common in some households.