Sambal

Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesian loanword of Javanese origin ( ). It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.

Various recipes of ''sambals'' are usually served as hot and spicy condiments for dishes, such as ''lalab'' (raw vegetables), ''ikan bakar'' (grilled fish), ''ikan goreng'' (fried fish), ''ayam goreng'' (fried chicken), ''ayam penyet'' (smashed chicken), ''iga penyet'' (ribs), and various ''soto'' soups. There are 212 variants of sambal in Indonesia, with most of them originating in Java. Provided by Wikipedia