What Is Sambal?
Sambal is a collective term for chili-based pastes and sauces originating from Indonesia, Malaysia and other parts of Southeast Asia. At its core, sambal is made by crushing fresh chili with salt and sometimes a touch of acid.
From this simple foundation, countless versions have evolved. Sambal acts as a flavor enhancer, condiment or cooking base, and is considered one of the cornerstones of Indonesian cuisine.
The Meaning and Origins of Sambal
The word sambal refers to the preparation itself – a chili paste traditionally made by grinding ingredients in a stone mortar. This technique has been used for centuries and remains central to the culinary identity of the region.
Sambal is not one defined recipe but a category, shaped by local ingredients, traditions and personal preference.
How Sambal Is Made – A Craft Rooted in Simplicity
Traditional sambal starts with fresh red chilies ground together with salt, creating a coarse, vibrant paste.
When cooked sambals are prepared, onions, garlic, tomato, shrimp paste, oil and sugar may be added. This creates an enormous range of flavors, from bright and fiery to soft, caramelized and deeply aromatic.
Popular Varieties of Sambal
Sambal Oelek
The purest form of sambal. Fresh red chilies ground with salt and a little vinegar or lime. No sweetness and no added spices. Often used as a base in marinades, sauces and stir-fries.
Sambal Badjak
A rich, aromatic sambal cooked in oil. Made with onions, garlic, tamarind and sometimes sugar. Darker and milder, with a caramelized depth.
Sambal Terasi (Belacan)
A powerful sambal made with fermented shrimp paste, giving it a deep umami character. Commonly served with fish, rice dishes and vegetables.
Sambal Manis
A sweeter variant where chili is balanced with palm or cane sugar. Mild heat and pleasing caramel notes.
Sambal Hijau
Made from green chilies, green tomato, shallots and garlic. Fresher, milder and slightly tangy.
Sambal Matah
A raw Balinese sambal. Finely sliced chili mixed with lemongrass, shallots, lime leaves, lime juice and coconut oil. Fresh, aromatic and uncooked.
Sambal Kecap
A simple blend of chili and sweet Indonesian soy sauce, kecap manis. Sweet, salty and spicy – perfect with grilled meat, tofu or noodles.
Sambal Tomat
A milder sambal where tomato adds sweetness, acidity and a softer heat. Often used as a table sauce.
How to Use Sambal
Sambal brings heat, complexity and aroma to countless dishes. Common uses include:
– in noodle and rice dishes
– as a marinade for meat, fish or tofu
– as a base in stews and stir-fries
– as a table condiment
– in dressings, dips and sauces
Sambal represents a world of flavor rooted in tradition and craftsmanship. From pure crushed chili to rich, cooked pastes, every sambal carries its own character. A small spoonful can transform a dish, adding heat, depth and authenticity.
