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View all search resultsTwenties: The endless variety of Indonesian sambal
Many spices are native to Indonesia, and with a lot of ingredients comes a lot of flavor. One iconic condiment that makes use of this bounty is sambal, a spicy sauce or paste produced from chili peppers and other ingredients. Here are 20 popular regional recipes.
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T
wenties is a column where contributors offer their top 20 lists of anything and everything of interest, from food and history to pop culture and lifestyle.
Many spices are native to Indonesia, and with a lot of ingredients, comes a lot of flavor. One iconic condiment that makes use of this bounty is sambal, a spicy sauce or paste produced from chili peppers and other ingredients.
Here are some of Indonesia’s most popular sambal recipes to start the ultimate journey of heat.
1. Sambal roa
Sambal roa is made from the roa fish (ballyhoo halfbeak), a type of flying fish. The fish are dried and then cooked with other ingredients, such as chili and shallots. The sambal is paired with dishes such as yellow rice, tinutuan porridge and goroho banana dip in North Sulawesi. And a bowl of sagela porridge in Gorontalo would be incomplete without this spicy, smoky chili sauce.
2. Sambal mangga
Sambal mangga (mango sambal) is one of the country’s most popular chili sauces. The sourness and freshness of the young mango combines with the spiciness of the chili to give this sambal a distinct flavor, while garlic and shrimp paste enhance the experience.
