SAMBAL
[SAHM-bahl]
Popular throughout Indonesia, Malaysia and southern India, a sambal is a multipurpose CONDIMENT. Its most basic form is sambal oelek, a simple mixture of CHILES, brown sugar and salt. Another popular blend is sambal bajak (or badjak ), which adds CANDLENUTS, garlic, KAFFIR LIME LEAVES, onion, TRASSI, GALANGAL, TAMARIND concentrate and COCONUT MILK. Sambals have a multitude of variations, however, depending on the ingredients added, which can include coconut, meat, seafood or vegetables. Sambals are usually served as an accompaniment to rice and curried dishes, either as a condiment or as a side dish. Sambal oelek and bajak, as well as some variations, can be found in Indonesian and some Chinese markets.
Read More http://www.epicurious.com
The definition above is just a glimpse of how exciting and adventurous the epic evolution of Sambal. I am a chill lovers, as Indonesian I accept Sambal as my staple food besides rice. I am not alone here. There are many Sambal or Chilli fanatics in Indonesia and the world.
This segment is dedicated to them. An homage to the versatile and hot (literally) dish.
I’m curious about the history, the tools, the ingredients, the philosophy and anthropology even religious side of Sambal.
Let’s have the heat and enter the spicy world @ the chronicle of Sambal.
