Sambal

Indonesian spicy relish or sauce

For other uses, see Sambal (disambiguation).

Not to be confused with the Indian dish sambar.

Sambal

Traditional sambal terasi served in a stone mortar with garlic and lime

Course| Condiment or side dish
Place of origin| Indonesia[1]
Region or state| Java
Associated cuisine| Indonesia, Singapore, Malaysia, Brunei, Sri Lanka, Netherlands and Suriname
Serving temperature| Room temperature
Main ingredients| Ground chilli pepper with salt, sugar, cooking oil, shallot, garlic, ginger, lemongrass, shrimp paste, and anchovies

* Media: 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 (Javanese: ꦱꦩ꧀ꦧꦼꦭ꧀ sambel).[2] It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka.[3] It has also spread through overseas Indonesian populations to the Netherlands and Suriname.[4]

Various recipes of sambals are usually served as hot and spicy condiments for dishes,[5] 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,[6] with most of them originating in Java.[7]

## History

[edit]

Sambal is often described as a hot and spicy Indonesian relish.[8][9] However, its main ingredient, chili pepper of the genus Capsicum, is not native to Southeast Asia, but from the Americas. Common variants used in sambal recipes include Cayenne pepper and bird's eye chili pepper (both varieties of Capsicum annuum). These variants are native to the Western Hemisphere and were introduced to the Indonesian archipelago in the 16th century by Portuguese and Spanish sailors during the Columbian exchange.[10]

Stone cobek and ulekan (mortar and pestle), essential tool to make sambal

Researchers note that the people of the Maritime Southeast Asia were already familiar with a type of hot and spicy relish prior to the 16th century. A hot spice called cabya had become a valuable commodity in the Javanese market as early as the ancient Mataram Kingdom era, circa the 10th century.[1] The 14th century Majapahit Javanese Nagarakretagama manuscript mentions lombok mirah island which is identified as Lombok island, which is also the area that produced a spice called red lombok. In today's modern Javanese, the term lombok refers to 'chilli pepper', yet the term probably originally referred to a native hot spice prior to the introduction of capsicum. The Indonesian languages' terms for 'chilli pepper' are cabai or cabe, yet the word cabya is mentioned in several ancient inscriptions and texts found in Java from the 10th century CE. Cabya is actually a reference to the Javanese long pepper or Balinese long pepper (Piper retrofractum).[11] Historians suggest that prior to the introduction of Capsicum from the Americas in the 16th century, it was cabya that was widely used and cultivated as a hot spice in Java.[10] Cabya is still used in Java, but the overwhelming popularity of the capsicum plants eventually pushed out cabya consumption until it was only used in traditional herbal medication and in making jamu (Javanese traditional herbal drink). Nowadays, the plant is considered rare.[10] Another historian suggests that it was ginger that was used as a hot spice agent in the ancient form of sambal. Ginger, cabya, and andaliman are among the earliest hot spices used in early sambal-like hot relish, followed by the introduction of pepper circa 12th century from India, and finally the introduction of chili pepper from the Americas in the 16th century.[12]

The Javanese manuscript Serat Centhini (1819–1912) records sixteen sambal variants in Java.[6] The recipe book Mustika Rasa (1967), written and composed by Hartini Sukarno, presented 63 recipes of sambals.[7] In 2017, Murdijati Gardjito, a food researcher from Gadjah Mada University, identified hundreds of variants of sambals in Indonesia; 212 of them have a clear origin, while 43 have an unclear origin.[6] Java has the most of variants with 43 percent of sambal variants, Sumatra has 20 percent, Bali and West Nusa Tenggara has 8 percent, and the rest are distributed between Maluku, Kalimantan, and Sulawesi.[6]

Like many culinary introductions and adaptations in the archipelago, over the years this hot and spicy relish branched off into an assorted array of sambal varieties, localised according to regional taste and the availability of the ingredients. Today sambal is a staple of Southeast Asian households, essential in cuisines of Indonesia, Sri Lanka, Malaysia and Singapore.[13]

## Preparation and availability

[edit]

A traditional manner of making sambal using a cobek, a stone mortar and an ulekan, a pestle

Traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked. There are two main categories of sambals in Indonesia, they are sambal masak (cooked) and sambal mentah (raw). Cooked sambal has undergone a cooking process that resulted in a distinct flavour and aroma, while raw sambal is mixed with additional ingredients and usually consumed immediately. Sambal masak or cooked sambals are more prevalent in western Indonesia, while sambal mentah or raw sambals are more common in eastern Indonesia.[7]

The chilli pepper, garlic, shallot, and tomato are often freshly ground using a mortar, while the terasi or belacan (shrimp paste) is fried or burned first to kill its pungent smell as well as to release its aroma. Sambal might be prepared in bulk, as it can be easily stored in a well-sealed glass jar in the refrigerator for a week to be served with meals as a condiment.[14] However, some households and restaurants insist on making freshly prepared sambal just a few moments prior to consuming to ensure its freshness and flavour; this is known as sambal dadak (lit. 'impromptu sambal' or 'freshly made sambal'). Nevertheless, in most warung and restaurants, most sambal is prepared daily in bulk and offered as a hot and spicy condiment.

Jars with sambal at the Tong Tong Fair in The Hague, Netherlands

Today some brands of prepared, pre-packed, instant or ready-to-use sambal are available in Indonesia in warung, traditional markets, supermarkets, and convenience stores. Most are bottled sambal, with a few brands available in plastic or aluminium sachet packaging. Compared to traditional sambals, bottled instant sambals often have a finer texture, more homogeneous content, and thicker consistency, like tomato ketchup, due to the machine-driven manufacturing process. Traditionally made sambals ground in a pestle and mortar usually have a coarse texture and consistency. Several brands produce bottled sambals such as Heinz ABC sambal terasi[15] and several variants of sambal Indofood.[16][17] In the Netherlands a range of pre-packed sambals in glass or plastic jar is readily available from several brands (national and store brands) from almost all supermarkets and tokos.

## Varieties of chili

[edit]

Fresh chillis are the main ingredient for a sambal.

The most common kinds of peppers used in sambal are:

* Adyuma, also known as habanero: a very spicy, yellow, and block-shaped pepper.
* Cayenne pepper: a shiny, red, and elongated pepper.
* Madame Jeanette: a yellow–light green, elongated, irregularly shaped pepper.
* Bird's eye chili, also known as cabe rawit in Javanese: a very spicy, green–red, elongated pepper approximately 10 millimetres (0.39 in) wide and 50 mm (2.0 in) long.
* Chili peppers known as lombok in Javanese: a mild, green or red, elongated pepper. Green chili peppers are milder than red ones.
* Cabe taliwang: a pepper spicier than the bird's eye chili, similar in spiciness to the naga jolokia, its name is supposedly the origin from which Lombok Island, or "the Island of the Chili", derives its name.

## Indonesia

[edit]

"Matah" redirects here. For the Vanuatuan island, see Mataso.

Anchovy in sambal

In the Indonesian archipelago, there are as many as 212[6] to 300 varieties of sambal.[18] The intensity ranges from mild to very hot. Some varieties include:

Sambal acan
Fruit sambal, which is acan or belacan (shrimp paste) sambal mixed with tropical fruits of Kalimantan. Specialty of Banjar culture of South Kalimantan. Sliced tropical local fruits used in this sambal including young raw mango, binjai (white mango), gandaria, belimbing wuluh, limau kuit or key lime.[19]
Sambal andaliman
Sambal made of andaliman pepper,[20] locally known as merica batak (Batak pepper). Culinary signature of Batak tribes of North Sumatra.[21]
Sambal asam
This is similar to sambal terasi with an addition of tamarind concentrate. Asam means tamarind or sour or acid in Indonesian.
Sambal bajak (badjak)
Banten sambal. Chilli (or another kind of red pepper) fried with oil, shallot, garlic, terasi, candlenuts, palm sugar and other condiments. This is darker and richer in flavour than sambal asam.[22]
Eggplant in sambal balado

Sambal balado
Minangkabau style sambal. Chilli pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.[23] Minang sambal balado often mixed with other ingredients to create a dish, such as egg, eggplant, shrimp or anchovy.
Sambal bawang
Sambal made from sliced shallot, chilli pepper, garlic, shrimp paste and lemon juice.[24]: 32
Sambal beberuk terong
A type of sambal from West Nusa Tenggara, made of chili, tomato, shallot, asparagus bean, and pea eggplant.[25]
Sambal belimbing or sambal belimbing wuluh
Sambal made of sour tasting belimbing wuluh (Averrhoa bilimbi), can be found in some places in Indonesia, especially in Java and East Nusa Tenggara.[26]
Sambal bengkoang
Jicama (bengkoang) sambal, made from the mixture of jicama or replaced with water chestnut, red chillies, garlic, Asian basil, shrimp paste and lemon juice.[24]: 32
Sambal berandal (brandal)
A fried sambal made with kemiri nuts, garlic and onion. Sometimes tamarind (asem) or kaffir lime leaves (daun djeruk perut) are added.
Sambal bongkot
A speciality sambal from Bali, sambal with a mixture of sweet, sour, and spicy flavours, made with bongkot or kecombrang flower stems, shallots, chilli, grilled shrimp paste, sugar, salt, and lime juice.[27]
Palembang sambal buah (in the top right bowl) as a condiment to spice up lakso, burgo, and laksan.

Sambal buah
(lit: fruit sambal) Speciality of Palembang, made from the mixture of chilli, shrimp paste, kemang (a type of mango) and pineapple.
Variants of sambal cibiuk

Sambal cibiuk
A sambal recipe speciality of Cibiuk village, Garut Regency, West Java. It consists of coarsely chopped and ground green bird's eye chilli, green raw tomato, shallot, galangal, lemon basil, shrimp paste and salt.
Sambal colo-colo
From Ambon, it consists of chilli, tomato pieces, shallots and lime it has a chiefly sour taste. It is suitable for barbecue dishes, especially fish. Some variations will add butter or vegetable oil to the sambal.
Sambal dabu-dabu

Sambal dabu-dabu
Dabu-dabu comes close to the Mexican salsa, it is of Manado origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chilli, basil, poured with hot vegetable oil, salt.[28]
Sambal durian or Sambal tempoyak
It is made from fermented durian called tempoyak. The fermentation process takes three to five days. The chilli and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness. This sambal is available in two varieties: raw and cooked. In the cooked variety, pounded chillies, shallots and lemongrass are stir-fried with anchovies, tempoyak and turmeric leaf (for aroma). Petai (Parkia speciosa) and tapioca shoots are also frequently added. The sweet-sour-hot sambal can be found in Sumatra and Kalimantan (Indonesian Borneo), especially in Palembang and Bengkulu,[29] and also in Malay Peninsula.
Sambal ebi
Dried shrimp (ebi) sambal, made from the mixture of dried shrimp, candlenut, galangal, red chillies, shallot, garlic, brown sugar and salt.[24]: 33
Sambal gami
Sambal made of ground chili pepper, shrimp paste, tomato slices, onion slices, sugar, salt, and seasoning, cooked with several types of cockles on earthenware plate. Specialty of Bontang coastal town in East Kalimantan.[30]
Sambal gandaria
Freshly ground sambal terasi with shredded gandaria, a kind of tropical fruit native to Southeast Asia.[31]
Sambal goang
An extra hot Sundanese sambal associated with the town of Tasikmalaya, made from the mixture of cayenne pepper, garlic, salt and kencur (Kaempferia galanga).[32]
Sambal goreng
Literally means "fried sambal". It is a mix of crisp fried red shallots, red and green chilli, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp).
Batak dish panggang served with sambal gota as a dipping sauce

Sambal gota
Blood sambal made of andaliman, chili pepper, garlic and other seasoning mixed and cooked with pork blood or sometimes chicken blood.[33] Specialty of Batak cuisine, North Sumatra.[34]
Sambal jenggot
Sambal with addition of grated coconut, similar to urap.
Sambal jengkol
Freshly ground sambal terasi mixed with sliced fried jengkol, a kind of tropical bean with slightly stinky aroma native to Southeast Asia. Sambal jengkol can be found in Sundanese and Cirebon cuisine.[35]
Sambal kalasan
Sometimes also called sambal jawa, a Javanese stir-fried sambal similar to sambal tumis. It uses a handful of gula jawa palm sugar which gives its dark brown color, tomato, spices and chilli. The overall flavour is sweet, with mild hints of spices and chili.
Sambal kacang
A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts, and water.
Sambal kandas serai
A typical sambal of the Dayak tribe in Central Kalimantan, made of chilies, lemon grass and shredded fish.[36]
Sambal kecap
A sambal consists of Indonesian kecap manis (sweet soy sauce), red chilli, tomato pieces, shallots and lime, it has a sweet and spicy taste and usually used for barbecue dishes.[14]
Sambal kecombrang
A sambal made from kecombrang (Etlingera elatior) flower, mixed with red cayenne pepper, shallot, garlic, salt and lime leaves.[37]
Sambal kemangi

Sambal kemangi
Sambal made with a mixture kemangi (Lemon basil) fragrant leaf.
Sambal kemiri
This is similar to sambal terasi with addition of candlenuts.
Sambal kenari
Sambal made with a mixture of kenari (Canarium ovatum) nut, speciality of Maluku islands.[38]: 8
Minang sambal ijo

Sambal lado mudo or sambal ijo
Literally a Minangkabau word for "green sambal". It is also known as sambal hijau or sambal ijo, also "green sambal". Sambal lado mudo, a West Sumatran speciality, used green chilli, stir-fried with dried shrimp, red shallots, garlic, and spices. It is less hot compared to common sambals, and has a fresh flavour that complements the richness of Sumatran food.
Sambal lado uwok
A sambal made from steamed chili, garlic, shallot, tomato and mixed with sauteed anchovies.[39]
Sambal lampung

Sambal lampung
A popular variant of slightly sweet chilli, garlic, tomato sambal of Lampung origin, Sumatra.[40]
Sambal leunca
A Sundanese sambal, especially popular in West Java, made with the mixture of red chilli pepper, bird's eye chilli, shallot, shrimp paste and leunca (Solanum nigrum) berries.[41]
Balinese sambal matah

Sambal luat
Sambal made of the mixture of red chilli pepper, terasi shrimp paste, key lime juice, shallot, scallion, coriander, tomato, salt. Specialty of East Nusa Tenggara province.[42] Usually consumed as a condiment to accompany Se'i smoked pork or beef.
Sambal mandai
Sambal made with mixture of fermented inner skin of cempedak fruit (Artocarpus integer), specialty of East Kalimantan.[43]
Sambal matah
Raw shallot and lemongrass sambal of Bali origin. It contains a lot of finely chopped shallots, chopped bird's eye chilli, lemongrass, cooking oil with a dash of lime juice.[44]
Sambal pare
Bitter gourd sambal. Ground chilli and shallot fried with finely chopped bitter gourd to reduce bitterness. [45]
Sambal pecak
Sambal pecak is served as the condiment of fried fish or chicken.[46] The Betawi version is more soupy and using ginger in the sambal.[47]
Sambal petai
A mixture of red chilli, garlic, shallot, and petai green stinky bean as the main ingredients.
East Javanese sambal petis

Sambal petis
An east Javanese sambal uses chilli, petis (a kind of shrimp paste), peanuts, young banana, herbs and spices.[48]
Sambal pencit/mangga muda
Green mango sambal[24]: 32 from Central Java. Freshly ground sambal terasi with shredded young unripe mango. This is a good accompaniment to seafood. Pencit means young mango in Indonesian.[14][5]
Sambal plecing
Originating from Lombok island, the sambal consists of Lombok's chili variety and Lombok's lengkare shrimp paste, tomatoes, salt, and lime juice.
Sambal rampai
A sambal from Lampung made of chili and rampai tomato.[49]
Sambal rica rica
A hot sambal from Manado region, it uses ginger, chili, lemon and spices. Suitable for barbecue meats and chicken.[50]
Sambal roa
Spicy smoked roa fish (halfbeak) sambal from Manado region, North Sulawesi.[51]
Sambal rujak
Rujak spicy sauce, made from palm sugar, tamarind, chili pepper and shrimp paste.[5]
Sambal seruit
A sambal from Lampung, made of fish, tempoyak, chili, shrimp paste, and aren palm juice.[52]
Sambal setan
A very hot sambal with Madame Jeanette peppers (red brownish, very sharp). The name literally means "devil's sauce". It is popular in Surabaya.[53]
Sambal taliwang
This variant is native to Taliwang, a village near Mataram, Lombok Island, and is made from naga jolokia pepper grown specially in Lombok, garlic and Lombok shrimp paste. A kilogram of naga jolokia pepper is extracted, ground and pressed. This is mixed with ground garlic and shrimp paste, then cooked with vegetable oil.
Sambal tape (tapai)
A variant of sambal from Tegal in Central Java that consists of chili pepper, salt and the addition of sour fermented cassava called tapai. Usually served to spice up krupuk crackers or vegetables.[54]
Sambal tauco
A Sulawesi sambal, contains the Chinese tauco, lime juice, chilli, brown sugar, and salt.[14][5]
Sambal terasi
A common Indonesian style of sambal with a distinct shrimp paste flavor.[55] Similar to the Malaysian belacan, but with a stronger flavour, since terasi is more tangy and fermented. Red and green peppers, terasi, sugar, salt, lemon or lime juice (tangy, strong).[14][56][5] One version omits the lime juice and has the sambal fried with pounded tomatoes. Popularly eaten raw. Alternate spelling in the Netherlands: trassi or trassie.
Sambal teri lado
A Padang speciality, sambal is made using chilli pepper, tomato, shallot, spices, and mixed with salted ikan teri (anchovy). The sambal is stir fried and similar to Malay sambal ikan.[57]
Fresh tomato sambal with only 1 chilli from Java, Indonesia

Sambal terung asam
Sour and spicy sambal made of terung dayak (Solanum ferox), specialty of Kalimantan (Indonesian Borneo).[58]
Sambal tomat
Similar to sambal tumis but with the addition of crushed tomato and sugar. It can be served as fresh sambal or stirred sambal. The tomato is stir fried along with the other ingredients until a paste-like consistency. The overall taste is hot and sweet, it is a good mix with lalapan.[original research?] For very young children, sambal tomat sometimes uses very little or no chilli at all; it is regarded as one of the first steps in introducing children to the taste of Indonesian sambal.

Sambal tuktuk
A traditional hot and spicy condiments typically served in Batak cuisine of Batak people, native of Tapanuli region, North Sumatra, Indonesia. The ingredients to make sambal tuktuk is similar to other chili sauce ingredients, distinguished by the use of andaliman (Sichuan pepper).[59] It is often served as tuktuk aso-aso, being mixed with dried fish called aso-aso (a type of dried and preserved mackerel), but sometimes aso-aso fish is replaced with fresh anchovy.
Sambal tumis
Chilli fried with belacan shrimp paste, onions, garlic, tamarind juice. Tumis means 'stir fry'. Often the cooking oil is re-mixed with the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal cumi (squid) and sambal telur (egg).[60]
Sambal tumpang
Javanese sambal made from the mixture of chili pepper, other spices and semangit (old and pungent) tempeh.[61]
Sambal udang bawang
A speciality sambal from Surabaya. It is one of Indonesia's super hot sambal. It used simple ingredients, such as chili pepper, shallot, garlic, asam jawa (tamarind) and coconut oil. People of Surabaya often called it Njaluk Sambal, as they eat it with fragrant steamed white rice.
Sambal oelek

Sambal ulek (oelek)
Raw chilli paste (bright red, thin and sharp-tasting). Can be used as the base for making other sambals or as an ingredient for other cuisines. Some types of this variant call for the addition of salt or lime into the red mixture. Oelek is the old pre-1947 Indonesian spelling (based on Dutch orthography) which has since become ulek. The pronunciation has not changed and is in line with Malay pronunciation. Some suppliers use the older spelling due to its association with the Dutch East Indies and Indo culture. Cobek is Indonesian special stoneware derived from the common village basalt stone kitchenware still ubiquitous in kitchens, particularly in Java. The cobek is a mortar shaped like a hybrid of a dinner and soup-plate with an old, cured bamboo root or stone pestle (ulek or ulekan) employed in an ulek manner: a crushing and twisting motion (like using a screwdriver) for crushing lime leaves, chilies, peppers, shallots, peanuts, and other kinds of ingredients.
Sambal stroberi
A sambal made with strawberries originated from Bandung, West Java. Usually served to accompany breaded fish cutlet.[62]
uyah-lombok sambal (lit. salt-chilli)

Sambal uyah-lombok
A kind of sambal which is only made from raw chilli and salt. Very simple and easy to make, and usually be eaten with steamed rice and fried foods like fried chicken.

## Malaysia

[edit]

Sambal belacan
A Malay style sambal. Fresh chillies are pounded together with toasted shrimp paste (belacan) in a stone mortar to which sugar and lime juice are added. Limau kesturi or calamansi lime is used traditionally but may be substituted with lime outside Southeast Asia.[63] Tomatoes are optional ingredients. Sometimes, sweet-sour mangoes or equivalent local fruits are also used. It can be eaten with cucumbers or ulam (leafy herbs) in a meal of rice and other dishes. A Malaysian-Chinese version is to fry belacan with chili.[64]
Sambal jeruk
Green or red pepper with kaffir lime. In Malaysia, it is called cili (chili) jeruk (pickle). Sometimes vinegar and sugar are substituted for lime. Used as a condiment with fried rice and noodle-based dishes.
Raw Sambal tempoyak on the left and the cooked one on the right

Sambal tempoyak
This sambal exists in two varieties: raw and cooked. Raw sambal tempoyak is prepared from fresh chilis pounded together with dried anchovies and served with fermented durian (tempoyak). The sambal and the tempoyak may be readily mixed or served separately, so that the person eating can determine the ratio of sambal to tempoyak that they want (tempoyak has a sweet-sour taste that offsets the hotness of the chilli). In the cooked variety, pounded chilis, shallots, and lemongrass are stir-fried with anchovies, tempoyak and turmeric leaf (for aroma). Commonly found in Pahang and Perak of Peninsular Malaysia, sambal tempoyak could be found also at Sumatra. Petai (Parkia speciosa) and tapioca shoots are also frequently added.
Sambal Kicap
Made from a mix of sweet soy sauce, shallot, garlic, bird's eye chili for any fried dishes especially for fried banana, fried tempeh or condiment for soto and bihun soup.
Sambal Goreng
Dishes consist of tempeh, anchovies, peanut fried together with sambal until dried.
Sambal Kacang
Condiment for satay.
Sweet Sambal
This is sambal made from dried chillies, fresh chilies, belacan and gula Melaka (palm sugar) as main ingredients. Sweet sambal is traditionally served with nasi lemak and also side dishes fried crispy anchovies, toasted peanuts, boiled egg and cucumber.[65]

## Sri Lanka

[edit]

Pol sambol in a wooden mortar and pestle

Sambols in Sri Lanka differ from those originating in Malaysia and Indonesia, in that they are generally made from uncooked ingredients, such as fresh chillies, shallots, coconut, garlic, which are then ground with a mortar and pestle and mixed with a citric acid, such as lime or lemon juice. They resemble a Mexican salsa or Laotian jaew.[66]

Seeni sambol
This is a hot/sweet sambal of the Sri Lankan cuisine that includes onion, crumbled Maldives fish, and spices as its main ingredients. Its name, also spelled as "sini sambol" or "seeni sambal", is derived from the local word for "sugar".[67]

Pol sambol/Thengkai sambal
This is a sambal made of scraped coconut (pol and thengkai mean coconut in Sinhala and Tamil, respectively), onion, green chilli, red chilli powder, and lime juice as its main ingredients. Sometimes, crumbled Maldives fish is also added, and tomatoes can be used instead of lime juice for flavor.[67]
Lunumiris in a white serving dish

Lunumiris (Katta sambal)
This is a red onion sambal. The name "lunu miris" can be literally translated as "salt chili" and is a paste of red chilli pounded with sea salt. A widespread derivative is katta sambal, which adds onions, crumbled Maldives fish, salt, and lime juice to the chilli-and-salt mixture.[67]

Vaalai kai sambal
This is sambal made of boiled and mashed plantain, scraped coconut, chopped green chillies and onion, salt and lime juice. Vaalai kai means unripe plantain in Sri Lankan Tamil.

## Dishes

[edit]

Main articles: List of Indonesian dishes and List of Malaysian dishes

Sambal can also be used as an ingredient to a dish, which uses a large amount of chili peppers. The dishes started with the term sambal goreng means "fried sambal" dishes. It refer to stir fried sambal mixed with certain ingredients such as sambal goreng kentang (potato), sambal goreng hati (liver), sambal goreng krechek (cow's skin), sambal goreng teri (anchovy), etc. In Padang cuisine, any dishes started with balado- (lit: with chili pepper) indicate the sambal-mixed dish. Dishes bearing the word sambal include:

Sambal lalab

Sambal lalab
Sambal served with lalab (assorted of fresh vegetables), consumed as a dip dressing for salad. A Sundanese dish.
Sambal cumi with squid or cuttlefish

Sambal sotong or Sambal cumi
(with cuttlefish or squid)
Sambal udang kering
(with dried prawns), also known in Penang as "Sambal Hae Bee"
Sambal lengkong
(with ikan parang/wolf herring).[68]
Sambal belut
(with eel). An Indonesian dish.
Sambal goreng ati
(with cow's or chicken liver, potato, and sometimes petai). An Indonesian dish.
Sambal goreng teri kacang
(with anchovy and peanuts). An Indonesian dish.
Sambal goreng kering tempe
(with tempeh). An Indonesian dish.
Sambal goreng krecek
(with cow or water buffalo skin cracker). A Javanese dish.
Sambal goreng ati, fried liver in sambal

Sambal goreng udang
or sambal shrimp (with fresh shrimp), also known as udang balado. A Minang dish.
Sambal jamur
(with oyster mushroom). An Indonesian dish.
Sambal radio
A traditional dish from Sarawak, it is an omelette mixed with fried belacan and anchovies.
Sambal ikan
A Malay-style dish prepared from fish and spices and cooked until the fish loses its shape. Available in varieties, some are in the shape of dry fish floss known as serunding ikan, and some are moist such as sambal ikan bilis (anchovies) or sambal ikan tongkol (skipjack tuna).
Sambal daging/serunding daging
A Malay style sambal prepared from meat and spices and cooked for more than 4 hours until the meat loses its shape, similar to meat floss.[69]
Sambal stingray
A Malaysian/Singaporean seafood dish of barbecuing stingray served with sambal paste.
Sambal wader
A Javanese dish made of yellow rasbora and sambal terasi. It is believed to have been served since Majapahit era.[70]

## See also

[edit]

Wikimedia Commons has media related to Sambal.

* Food portal
* Indonesia portal
* Malaysia portal
* Singapore portal
* Sri Lanka portal

* Balado, Minang-style sambal goreng
* Hot sauce, also known as chili sauce or pepper sauce
* Nam phrik, the Thai equivalent of sambal
* Salsa (sauce)
* Indonesian cuisine
* Malaysian cuisine
* Singaporean cuisine
* Peranakan cuisine
* Filipino cuisine

## References

[edit]

1. ^ a b Media, Kompas Cyber (23 March 2018). "Sejak Kapan Masyarakat Indonesia Mengonsumsi Sambal?". KOMPAS.com (in Indonesian). Retrieved 23 June 2019.
2. ^ Faldela Williams (1988). Cape Malay Cookbook. Struik. p. 58\. ISBN 9781868255603.[permanent dead link‍]
3. ^ Henry, Diana (16 October 2015). "The big chilli sauce guide: how to tell your sriracha from adobo". The Telegraph. Archived from the original on 12 January 2022. Retrieved 22 April 2017.
4. ^ "Sejarah Sambal Khas Nusantara, Ada Sejak Abad ke-10 hingga Digemari Orang Belanda". (Indonesian)
5. ^ a b c d e Heinz Von Holzen; Lother Arsana (2015). The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands, Periplus world cookbooks. Tuttle Publishing. ISBN 9781462914913.
6. ^ a b c d e "Ada 212 Jenis Sambal di Indonesia, Berasal Dari Mana Sajakah? – Semua Halaman – Nationalgeographic.grid.id". nationalgeographic.grid.id (in Indonesian). Retrieved 28 June 2019.
7. ^ a b c Media, Kompas Cyber (24 June 2019). "212 Jenis Sambal di Indonesia, Ternyata Paling Banyak Berasal dari Jawa". KOMPAS.com (in Indonesian). Retrieved 28 June 2019.
8. ^ Sara Schonhardt (25 February 2016). "40 Indonesian foods we can't live without". CNN.
9. ^ "Sambal | Indonesian relish". Encyclopædia Britannica. Retrieved 23 June 2019.
10. ^ a b c "Meet 'cabya', chili pepper's weird great uncle". The Jakarta Post. Retrieved 23 June 2019.
11. ^ Hananto, Akhyari. "Inilah 'Nenek Moyang' Cabai yang Asli Indonesia". Good News From Indonesia (in Indonesian). Retrieved 23 June 2019.
12. ^ Media, Kompas Cyber (15 June 2019). "Bukan Cabai, Sambal Pertama di Nusantara Terbuat dari Jahe". KOMPAS.com (in Indonesian). Retrieved 23 June 2019.
13. ^ Pattillo, Natalie (13 August 2018). "Sambal, a Pungent Reminder of Home and Hardship". The New York Times. ISSN 0362-4331. Retrieved 23 June 2019.
14. ^ a b c d e Arsana, Lother (2013). Authentic Recipes from Indonesia. Tuttle Publishing. pp. 31–33. ISBN 9781462905355. Retrieved 9 February 2015.
15. ^ Devita Sari (5 April 2011). "'Homestyle Sambal Terasi' Lezat dan Praktis". detikFood (in Indonesian).
16. ^ "Sambal Indofood". Indofood. 28 June 2024.
17. ^ "Sambal Indofood". vemale.com. 2 August 2012.
18. ^ "Some Like It Hot! Bali Safari and Marine Park Holds Its 3rd Chili Festival". Bali Discovery Tours. Archived from the original on 17 May 2012. Retrieved 17 August 2011.
19. ^ Yulianus, Jmarto (26 October 2024). "Icip-icip Sambal Acan, Panggung Rasa Buah Lokal Kalimantan". kompas.id (in Indonesian). Retrieved 30 October 2024.
20. ^ "Andaliman Pepper Sambal". Indonesia Eats.
21. ^ Sinaga, Nikson (2 October 2024). "Sambal Andaliman si "Merica Batak" yang Membuat Lidah "Manggirgir" Bergetar". kompas.id (in Indonesian). Retrieved 30 October 2024.
22. ^ Sarah Raven (27 September 2014). "Sambal Badjak recipe, a classic recipe for Indonesian pickle". The Telegraph.
23. ^ Pepy Nasution (7 August 2008). "Balado, The Tangy Chili Sambal from West Sumatra". Indonesia Eats.
24. ^ a b c d Holzen, Heinz Von; Arsana, Lother (17 April 2012). Authentic Recipes from Indonesia. Tuttle Publishing. ISBN 9781462905355.
25. ^ Andrianto, Risky. "Sambal Beberuk Terong Bikin Penambah Nafsu Makan Hidangan Rumah". urbanjabar.com (in Indonesian). Retrieved 27 April 2023.
26. ^ Femalesia. "Pedasnya Sambal Belimbing Khas NTT Bikin Keringat Mengucur". Femalesia (in Indonesian). Retrieved 2 November 2020.
27. ^ "Sambal Bongkot, Masakan Bali yang Menggoyang Lidah | GreatnessIndonesia.com". Greatness Indonesia (in Indonesian). 6 August 2018. Archived from the original on 16 February 2020. Retrieved 10 February 2020.
28. ^ "Dabu-Dabu – Indonesian Salsa". Traveling Chili. Archived from the original on 10 April 2017. Retrieved 9 April 2017.
29. ^ "Sambal Tempoyak (Bengkulu)". Melayu Online. Archived from the original on 10 July 2014. Retrieved 28 October 2011.
30. ^ Sucipto (27 October 2024). "Sambal Gami Bontang, Teman yang Umami di Meja Makan". kompas.id (in Indonesian). Retrieved 30 October 2024.
31. ^ "Sambal Gandaria". Cookpad (in Indonesian).
32. ^ Mustinda, Lusiana. "Huah! Pedasnya Sengatan Sambal Goang Khas Tasikmalaya". detikfood (in Indonesian). Retrieved 11 February 2020.
33. ^ Bundadari (5 June 2023). "Resep Ayam Kampung Bakar Gota (Sambal Darah)". Cookpad (in Indonesian). Retrieved 30 October 2024.
34. ^ Aldan, Finlan (12 December 2023). "BPK, Darah dan Daging Orang Karo". tirto.id (in Indonesian). Retrieved 30 October 2024.
35. ^ "Sambel Jengkol". Bango (in Indonesian).
36. ^ "Kandas Serai". kalteng.go.id (in Indonesian). Central Kalimantan Government. Retrieved 7 May 2023.
37. ^ "Resep Sambal Kecombrang". Femina. 16 July 2017. Retrieved 12 February 2020.
38. ^ Demedia, Tim Dapur (2008). Aneka Sambal Nusantara (in Indonesian). DeMedia. ISBN 9789791471367.
39. ^ Asnida, Riani (2 April 2019). "Resep Sambal Lado Uwok Khas Padang". liputan6.com (in Indonesian). Retrieved 10 June 2023.
40. ^ "Sambal Lampung – Lampung Chili Sauce". dailycookingquest.com. 9 March 2017. Retrieved 29 December 2018.
41. ^ "Sambal Leunca". Femina. 28 June 2011. Retrieved 12 February 2020.
42. ^ "Resep Sambal Luat Khas NTT Pedasnya Mantap". MerahPutih (in Indonesian). 24 February 2017. Retrieved 2 November 2020.
43. ^ Sucipto (27 October 2024). "Mandai, Fermentasi Kulit Cempedak Kalimantan yang Sedap dan Kaya Rasa". kompas.id (in Indonesian). Retrieved 30 October 2024.
44. ^ "Raw Balinese sambal (sambel matah)". SBS.
45. ^ "Sambal Pare: Exotic Bitter Gourd Sambal". simple-spices.com. Simple Spices. 2024. Retrieved 11 July 2024.
46. ^ Wijaya, Yana Gabriella; Agmasari, Silvita (23 July 2020). "Resep Sambal Pecak, Cocok untuk Lauk Ikan dan Ayam". kompas.com (in Indonesian). Retrieved 3 May 2023.
47. ^ "Sambal Pecak". tribunnewswiki.com (in Indonesian). Tribun News. Retrieved 3 May 2023.
48. ^ "Sambel Petis". Bango (in Indonesian).
49. ^ Halidi, Risna. "Resep Sambal Buah Rampai, Sambal Unik dengan Citarasa Pedas Asam Manis". suara.com (in Indonesian). Retrieved 26 April 2023.
50. ^ Anita (23 June 2013). "Ayam Rica Rica". Daily cooking Quest. Archived from the original on 26 October 2021. Retrieved 9 April 2017.
51. ^ "Sambal Roa". Femina (in Indonesian). 11 January 2014.
52. ^ "Seruit". kemdikbud.go.id (in Indonesian). Indonesia Ministry of Education and Culture. Retrieved 10 June 2023.
53. ^ "Sambal Setan". Cookpad (in Indonesian).
54. ^ Wulan (18 December 2017). "Kerupuk Usek Sambel Tape". Budaya Indonesia.
55. ^ Anita (7 August 2013). "Lalap Sambal Terasi – Sundanese Vegetables with Shrimp Paste Chili Relish". Daily Cooking Quest.
56. ^ Brissenden, Rosemary (2007). Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Periplus. p. 161\. ISBN 978-0794604882. Retrieved 31 October 2014.
57. ^ "Sambal Teri Lado". Cookpad (in Indonesian).
58. ^ Sucipto (27 October 2024). "Sambal Terung Asam, Pedas Segar dari Hutan Kalimantan". kompas.id (in Indonesian). Retrieved 30 October 2024.
59. ^ "Sambal Tuk-Tuk Recipe (Andaliman Fish Sambal)". IndonesiaEats. 16 August 2012. Retrieved 3 April 2014.
60. ^ "Sambal Tumis (Fried Chilli Paste)". Noob Cook. 3 March 2014.
61. ^ "Sambal Tumpang (Javanese Old Tempe Sambal)". Indonesia Eats. 4 November 2010. Retrieved 11 February 2020.
62. ^ "Fried Fish With Strawberry Sambal". Femina. 5 January 2015.
63. ^ "Sambal Belacan – Easy Delicious Recipes: Rasa Malaysia". Retrieved 22 April 2017.
64. ^ "Full text of "A descriptive dictionary of British Malaya [microform]"". 19 April 1970. Retrieved 22 April 2017.
65. ^ "Nasi Lemak Lover: Easy Sweet Sambal with Gula Melaka". nasilemaklover.blogspot.my. 8 January 2013. Retrieved 14 July 2016.
66. ^ Alford, Jeffrey; Duguid, Naomi (2005). Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent. Artisan Books. p. 30\. ISBN 9781579655655.
67. ^ a b c Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p. 96\. ISBN 9781932705485.
68. ^ Ng, D. (1979.) Dorothy Ng's Complete Asian Meals, Times Books International, Singapore.
69. ^ "Freeman, Charles 1933– – Dictionary definition of Freeman, Charles 1933– – Encyclopedia.com: FREE online dictionary". Retrieved 22 April 2017.
70. ^ "Pedasnya Sambel Wader, Hidangan Khas Kabupaten Mojokerto Sejak Zaman Majapahit". goodnewsfromindonesia.com (in Indonesian). Retrieved 27 May 2023.

* v
* t
* e

Chili sauces, hot sauces, and chili pastes

Chili sauce|

| Hot sauce|

* Bajan
* Blair's Death
* Buffalo
* Cholula
* D'Elidas
* Dave's Insanity
* Dog-Gone
* El Yucateco
* Frank's RedHot
* Louisiana
* Crystal
* Texas Pete
* Mad Dog
* Marie Sharp's
* Nali
* Pickapeppa
* Pique
* Piri piri
* Ro-Tel
* Sriracha
* Huy Fong
* Tabasco
* Tapatío
* Trappey's
* Valentina

|

* Ají
* Ajika
* Ajilimójili
* Ajvar
* Ljutenica
* Pindjur
* Chile con queso
* Chili pepper water
* Chilli vinegar
* Colo-colo
* Dabu-dabu
* Erős Pista
* Katara
* Kōrēgusu
* Lao Gan Ma
* Llajwa
* Mala
* Mojito isleño
* Mojo
* Muhammara
* Nam phrik
* long ruea
* num
* Pebre
* Pepper jelly
* Salsa
* pico de gallo
* roja
* verde
* Sambal
* Tuktuk
* Shito
* Sweet chili sauce
* Sriracha
* Tatbila
* Chili oil

Chili paste|

* Ajika
* Biber salçası
* Doubanjiang
* Gochujang
* Harif
* Harissa
* Jeow bong
* Kanzuri
* Nam phrik phao
* Pilpelchuma
* Sambal
* Zhug

* List of hot sauces

* v
* t
* e

Indonesian cuisine by ethnicity

Dishes|

| Common
Indonesian
dishes|

* Abon
* Acar
* Ayam bakar
* Ayam goreng
* Ayam kecap
* Ayam kodok
* Bakmi
* Bakpau
* Bakso
* Bakwan
* Bihun goreng
* Bubur ayam
* Bubur kacang hijau
* Bubur ketan hitam
* Bubur sumsum
* Gado-gado
* Gorengan
* Gulai
* Ikan asin
* Ikan bakar
* Ikan goreng
* Jagung rebus
* Kacang rebus
* Kari
* Kari ayam
* Kari domba
* Kari kambing
* Kari udang
* Kuaci
* Ketupat
* Laksa
* Lontong
* Macaroni schotel
* Martabak
* Mi bakso
* Mi goreng
* Mi kuah
* Nasi campur
* Nasi goreng
* Nasi kari
* Nasi kuning
* Nasi bakar
* Otak-otak
* Panekuk
* Pastel tutup
* Perkedel
* Perkedel jagung
* Pindang
* Rendang
* Rijsttafel
* Roti bakar
* Roti bolen
* Roti meses
* Rujak
* Sambal
* Sambal goreng udang
* Satay
* Sayur bayam
* Sayur sop
* Semur
* Serundeng
* Sop buntut
* Soto
* Soto ayam
* Soto mi
* Sup ayam
* Sup ercis
* Sup makaroni
* Sup wortel
* Tahu
* Tahu goreng
* Telur asin
* Telur pindang
* Tempeh
* Tumis kangkung
* Tumpeng

|

Acehnese|

* Meuseukat
* Mi aceh
* Mi caluk
* Nasi gurih
* Sate matang

Arab|

* Asida
* Falafel
* Hummus
* Kofta
* Manakish
* Katayef
* Nasi kabsah
* Nasi mandi
* Maamoul
* Marak
* Roti maryam
* Roti pita
* Saltah
* Shawarma
* Tabbouleh
* Tharid

Balinese|

* Babi guling
* Betutu
* Be urutan
* Iga babi
* Laklak
* Lawar
* Matah
* Nasi bali
* Nasi jinggo
* Pai susu
* Rawon babi
* Rujak kuah pindang
* Sate babi
* Sate lilit
* Soto babi
* Tipat cantok

Banjarese|

* Bingka
* Laksa banjar
* Pekasam
* Soto banjar

Batak|

* Arsik
* Babi panggang Karo
* Dali ni horbo
* Dengke mas na niura
* Itak gurgur
* Lampet
* Manuk napinadar
* Mi gomak
* Na tinombur
* Ombusombus
* Pagit-pagit
* Pohulpohul
* Saksang
* Sasagun
* Sate kerang
* Tipatipa
* Tuktuk

Betawi|

* Asinan betawi
* Bubur cha cha
* Kerak telor
* Ketoprak
* Ketupat sayur
* Laksa betawi
* Lontong sayur
* Mi kangkung
* Nasi goreng kambing
* Nasi kebuli
* Nasi uduk
* Nasi ulam
* Pindang
* Roti buaya
* Roti gambang
* Rujak juhi
* Sate taichan
* Sayur asem
* Semur jengkol
* Soto betawi
* Soto kaki
* Soto tangkar
* Sup kambing

Buginese and
Makassar|

* Burasa
* Coto makassar
* Dangke
* Jalangkote
* Kaledo
* Konro
* Mi kering
* Pallubasa
* Sop saudara

Chinese|

* Babi hong
* Babi kecap
* Bak kut teh
* Bakkwa
* Banmian
* Bihun goreng
* Cakwe
* Cap cai
* Chai tow kway
* Char kway teow
* Cha sio
* Fu yung hai
* Fish ball
* Haisom cah
* Ifumi
* Kembang tahu
* Kepiting saus tiram
* Kuaci
* Kwetiau ayam
* Kwetiau goreng
* Kwetiau siram sapi
* Lapchiong
* Locupan
* Lontong cap go meh
* Lumpia
* Mi ayam
* Mi lor
* Mi pangsit
* Mi tarik
* Mun tahu
* Nasi ayam hainan
* Nasi bebek
* Nasi campur
* Nasi tim
* Ngo hiang
* Pangsit
* Popiah
* Rujak shanghai
* Sapo tahu
* Sate babi
* Sekba
* Siomay
* Soto
* Sup hisit
* Sup sarang burung
* Swikee
* Tahu sumedang
* Tauge ayam
* Tee long pan
* Telur pitan
* Telur teh
* Tong sui
* Yong tau fu
* Yusheng

Cirebonese|

* Empal gentong
* Docang
* Kue gapit
* Mi koclok
* Nasi jamblang
* Nasi lengko
* Tahu gejrot

Gorontalese|

* Binte biluhuta
* Sate Tuna
* Ayam iloni
* Sagela
* Ilahe
* Bilentango
* Sate Balanga
* Ilabulo
* Nasi kuning cakalang
* Buburu
* Bubur sagela
* Nasi goreng sagela
* Tabu Moitomo
* Ikan iloni
* Pilitode

Indian|

* Ayam mentega
* Ayam tandori
* Chapati
* Chutney
* Dosa
* Idli
* Laddu
* Kari kambing
* Kari kepala ikan
* Korma
* Modak
* Naan
* Nasi biryani
* Raita
* Roti canai
* Sambar
* Samosa
* Satti Sorru

Indo|

* Ayam kodok
* Babi panggang
* Bitterballen
* Erwtensoep
* Hutspot
* Makaroni schotel
* Oliebol
* Ontbijtkoek
* Pannenkoek
* Poffertjes
* Shepherd's pie
* Spekkoek

Javanese|

* Apem
* Arem-arem
* Ayam bumbu rujak
* Ayam geprek
* Ayam goreng kalasan
* Ayam penyet
* Bakso
* Bakpia
* Bakpia pathok
* Botok
* Brongkos
* Buntil
* Gudeg
* Iga penyet
* Kamir
* Kelan antep
* Krechek
* Kuluban
* Lepet
* Lontong balap
* Lontong dekem
* Lontong kupang
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Mendoan
* Mi bakso
* Mi goreng
* Mi jawa
* Mi rebus
* Nasi ambeng
* Nasi bebek
* Nasi bogana
* Nasi empal
* Nasi gandul
* Nasi goreng
* Nasi goreng jawa
* Nasi kare
* Nasi kucing
* Nasi liwet
* Nasi megono
* Nasi pecel
* Nasi tempong
* Opor
* Opor ayam
* Pecel
* Pecel ayam
* Pecel lele
* Rambak petis
* Rawon
* Roti ganjel rel
* Roti konde
* Rujak cingur
* Rujak soto
* Sambal ulek
* Sate ambal
* Sate blora
* Sate kambing
* Sate hati
* Sate kelinci
* Sate kikil
* Sate klatak
* Sate madura
* Sate ponorogo
* Sate tegal
* Sate udang
* Sayur lodeh
* Selat solo
* Serundeng
* Soto babat
* Soto ceker
* Tahu campur
* Telur pindang
* Tempe bacem
* Tempe goreng
* Tempe mendoan
* Timlo
* Tongseng
* Trancam
* Tumpeng
* Urap

Madurese|

* Rujak
* Rujak cingur
* Sate madura
* Serundeng
* Soto madura

Malay|

* Amplang
* Ayam goreng
* Ayam pansuh
* Bubur cha cha
* Bubur pedas
* Cincalok
* Epok-epok
* Gulai
* Ikan bakar
* Ikan patin
* Kangkung belacan
* Kari
* Kemplang
* Laksa
* Mi kari
* Mi rebus
* Nasi berlauk
* Nasi briyani
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi lemak
* Nasi minyak
* Otak-otak
* Pekasam
* Pulut
* Roti canai
* Roti jala
* Roti john
* Roti tisu
* Sayur lodeh
* Siput gonggong
* Soto
* Sup kambing
* Tahu goreng
* Tempoyak
* Ulam

Minahasan|

* Ayam rica-rica
* Brenebon
* Cakalang fufu
* Dabu-dabu
* Klappertaart
* Mi cakalang
* Nasi kuning
* Panada
* Paniki
* Rica-rica
* Rintek wuuk
* Tinorangsak
* Tinutuan
* Woku

Minangkabau|

* Asam pedas
* Ayam pop
* Balado
* Daun ubi tumbuk
* Dendeng
* Gulai
* Gulai ayam
* Gulai kambing
* Gulai otak
* Kalio
* Kepiting saus padang
* Keripik sanjai
* Lemang
* Lontong gulai pakis
* Nasi kapau
* Nasi kari
* Nasi padang
* Palai bada
* Rendang
* Sambal lada muda
* Sate padang
* Soto padang
* Udang balado

Moluccan
and Papuan|

* Asida
* Babi bakar
* Bibingka
* Colo-colo
* Papeda
* Puding sagu
* Sagu
* Soto ambon

Palembang|

* Burgo
* Gulai
* Kemplang
* Laksan
* Lakso
* Mi celor
* Nasi minyak
* Otak-otak
* Pempek
* Pindang
* Tekwan
* Tempoyak ikan patin

Peranakan|

* Bubur cha cha
* Cincalok
* Laksa
* Pai ti
* Swikee

Sasak|

* Ayam taliwang
* Plecing kangkung
* Sate ampet
* Sate belut
* Sate pusut

Sundanese|

* Asinan bogor
* Batagor
* Empal gepuk
* Karedok
* Kupat tahu
* Laksa bogor
* Laksa tangerang
* Lalab
* Mi kocok
* Nasi timbel
* Nasi tutug oncom
* Oncom
* Pepes
* Rujak tumbuk
* Sate bandeng
* Sate maranggi
* Sayur asem
* Seblak
* Soto bandung
* Tauge goreng
* Uli bakar

Timorese|

* Feijoada
* Ikan bakar
* Katemak
* Pastel de nata
* Se'i

Snacks|

| Krupuk|

* Amplang
* Emping
* Kemplang
* Krupuk
* Krupuk ikan
* Krupuk kulit
* Krupuk udang
* Kripik
* Kripik sanjai
* Rempeyek
* Rengginang

|

Kue|

* Agar-agar
* Apam
* Ape
* Arem-arem
* Asida
* Bagea
* Bahulu
* Bakcang
* Bakpau
* Bakpia
* Bakpia pathok
* Bangkit
* Bibingka
* Bika ambon
* Bingka
* Bitterballen
* Bolen
* Bolu gulung
* Bolu kukus
* Bolu pandan
* Bugis
* Bulan
* Busa
* Cakwe
* Cilok
* Clorot
* Cubit
* Cucur
* Dadar gulung
* Dodol
* Donat jawa
* Donat kentang
* Gapit
* Geplak
* Gethuk
* Jalangkote
* Jemput-jemput
* Kaak
* Kaasstengels
* Kamir
* Karipap
* Kembang goyang
* Keranjang
* Klappertaart
* Klepon
* Kochi
* Kroket
* Ku
* Kukis jagung
* Laddu
* Laklak
* Lapis
* Lapis legit
* Leker
* Lemper
* Lidah kucing
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Lupis
* Madumongso
* Makmur
* Martabak
* Mangkok
* Mochi
* Modak
* Nagasari
* Nastar
* Ombusombus
* Onde-onde
* Pai susu
* Pai ti
* Panada
* Pancong
* Pastel
* Pastel de nata
* Pinyaram
* Pisang cokelat
* Pisang goreng
* Poffertjes
* Popiah
* Pukis
* Putri salju
* Putu
* Putu mangkok
* Putu mayang
* Rangi
* Rempah udang
* Risoles
* Samosa
* Satu
* Semar mendem
* Semprit
* Semprong
* Serabi
* Seri muka
* Sus
* Spekulaas
* Stroopwafel
* Talam
* Tapai
* Timphan
* Terang bulan
* Untir-untir
* Wajik
* Wingko

Beverages|

| Alcoholic|

* Arak
* Beer
* Brem
* Cap tikus
* Ciu
* Lapen
* Saguer
* Sopi
* Tuak

|

Non-alcoholic|

* Adon-adon coro
* Angsle
* Bajigur
* Bandrek
* Bir jawa
* Bir kocok
* Bir pletok
* Cendol
* Chocolate milk
* Cincau
* Dadiah
* Es asam jawa
* Es buah
* Es campur
* Es doger
* Es durian
* Es goyobod
* Es kelapa muda
* Es kopyor
* Es selendang mayang
* Es tebak
* Es tebu
* Es teler
* Hot chocolate
* Jahe telur
* Jamu
* Java coffee
* Kembang tahu
* Kopi luwak
* Kopi susu
* Kopi tarik
* Kopi tiam
* Kopi tubruk
* Lahang
* Laksamana mengamuk
* Legen
* Milo
* Moke
* Ronde
* Sarsi
* Badak
* Indo saparelle
* Sekoteng
* Soda gembira
* Susu kedelai
* Sweet tea
* Teh botol
* Teh krisan
* Teh liang
* Teh poci
* Teh jahe
* Teh tarik
* Teh talua
* Wedang jahe
* Wedang uwuh

Bumbu|

| Spices|

* Adas manis
* Andaliman
* Asam jawa
* Bawang bombai
* Bawang merah
* Bawang perei
* Bawang putih
* Bunga lawang
* Bunga pala
* Cabai rawit
* Cabai merah
* Cengkih
* Daun bawang
* Daun jeruk
* Daun kari
* Daun kemangi
* Daun pandan
* Daun salam
* Jahe
* Jeruk purut
* Jeruk nipis
* Jintan
* Kapulaga
* Kayu manis
* Kecombrang
* Kencur
* Kemiri
* Ketumbar
* Keluak
* Kunyit
* Lengkuas
* Lada hitam
* Lada putih
* Lokio
* Pala
* Peterseli
* Seledri
* Serai
* Temu kunci
* Temu lawak

|

Seasonings
and condiments|

* Abon
* Acar
* Balado
* Bawang goreng
* Budu
* Coconut jam
* Cuka
* Dabu-dabu
* Hagelslag
* Kecap asin
* Kecap ikan
* Kecap inggris
* Kecap manis
* Kerisik
* Lalab
* Mayones
* Minyak samin
* Minyak wijen
* Minyak zaitun
* Moster
* Muisjes
* Nata de coco
* Peanut sauce
* Petis
* Petis ikan
* Rica-rica
* Sambal
* Sambal goreng teri
* Serundeng
* Saus tiram
* Saus tomat
* Tapai
* Tauco
* Tempoyak
* Terasi
* Tongcai
* Tuktuk
* Vlokken

Influences and
overseas dishes|

* Achat
* Asam pedas
* Ayam penyet
* Babi pangang
* Bami
* Bamischijf
* Begedil
* Biryani
* Bobotie
* Bobotok
* Boeber
* Dendeng
* Kalu dodol
* Koe'sister
* Lumpia
* Martabak
* Mie bangladesh
* Mie goreng
* Mie rebus
* Nasi ambeng
* Nasi goreng
* Nasi kuning
* Nasischijf
* Pechal
* Pisang goreng
* Rawon
* Rendang
* Rojak
* Roti canai
* Satay
* Sayur lodeh
* Serundeng
* Sosatie
* Soto
* Telur pindang
* Tempeh
* Tomato bredie

List articles|

* Indonesian beverages
* Indonesian condiments
* Indonesian desserts
* Indonesian dishes
* Indonesian noodles
* Indonesian snacks
* Indonesian soups

Related
topics|

* List of Indonesian dishes
* Alcohol in Indonesia
* Jamu
* Bumbu (seasoning)
* Street food of Indonesia
* Jajan pasar
* Sri Owen
* Nunuk Nuraini

* Category: Indonesian cuisine

* v
* t
* e

Malaysian cuisine by ethnicity

Common dishes|

| Malay|

* Asam pedas
* Ayam bakar
* Ayam goreng
* Ayam masak kicap
* Ayam masak merah
* Ayam penyet
* Bubur
* Bubur asyura
* Bubur ayam
* Bubur kacang hijau
* Bubur lambuk
* Bubur pedas
* Bubur pulut hitam
* Dendeng
* Gulai
* Ikan bakar
* Ikan goreng
* Kangkung belacan
* Ketupat
* Kway teow goreng
* Laksa
* Lemang
* Lontong
* Masak lemak lada api
* Mee bakso
* Mee bandung Muar
* Mee goreng
* Mee jawa
* Mee kari
* Mee rebus
* Mee siam
* Nasi ambeng
* Nasi campur
* Nasi dagang
* Nasi goreng
* American fried rice
* Nasi goreng pattaya
* Nasi kerabu
* Nasi kuning
* Nasi lemak
* Nasi minyak
* Nasi paprik
* Nasi tumpang
* Nasi ulam
* Otak-otak
* Pais
* Pecal
* Pekasam
* Pindang
* Pulot tartal
* Ramly burger
* Roti canai
* Roti Jala
* Rendang
* Rojak
* Rojak bandung
* Sayur lodeh
* Sata
* Satay
* Satay celup
* Serundeng
* Soto
* Soto ayam
* Mee soto
* Sup
* Soup kambing
* Sup tulang
* Tauhu goreng
* Telur pindang
* Tongmo
* Ulam

|

Chinese|

* Bakkwa
* Bak kut teh
* Banmian
* Bean sprouts chicken
* Beef kway teow
* Chai tow kway
* Char kway teow
* Char siu
* Chee cheong fun
* Chwee kueh
* Claypot chicken rice
* Curry Mee
* Duck rice
* Duck soup noodles
* Economy rice/Mixed rice
* Fish ball
* Fish head bee hoon
* Hae mee
* Heong Peng
* Hokkien mee
* Kolo mee
* Kway chap
* Kway Teow Th'ng
* Loh bak
* Lor mee
* Mee pok
* Oyster omelette
* Pan mee
* Pao
* Popiah
* Sar Hor Fun
* Lou Shee Fun
* Teochew Porridge
* Tong sui
* Wonton mee
* Tambun biscuit
* Yee Foo Mee
* Yong tau foo
* You char kway
* Yusheng
* Zongzi

Indian|

* Banana leaf rice
* Butter chicken
* Dalcha
* Puliyodarai
* Curd rice
* Chapati
* Fish molee
* Dosai
* Idli
* Laddu
* Mee goreng
* Maggi goreng
* Mee goreng mamak
* Mee rebus
* Mamak Rojak (Rojak Klang)
* Modak
* Murtabak
* Mutton curry
* Nasi biryani
* Nasi kandar
* Korma
* Pasembur
* Puri
* Putu mayam
* Roti canai
* Roti tissue
* Naan
* Sup kambing
* Satti Sorru
* Appam
* Payasam
* Upma
* Paniyaram
* Pongal
* Vadai
* Adhirasam
* Murukku
* Bajji
* Rasam
* Sambar
* Papadum
* Tandoori chicken

East Malaysian
(Sabah and Sarawak)|

* Ambuyat
* Bosou
* Hinava
* Linatan
* Linongot
* Manok pansoh
* Mee tauhu
* Midin
* Nasi kombos
* Nasi laru
* Nasik aruk
* Sinalau bakas
* Tonokon
* Tuhau
* Umai

Peranakan|

* Acar
* Asam laksa/Laksa lemak
* Buah keluak
* Bubur cha cha
* Cap cai
* Kerabu Bihun
* Perut Ikan
* Pie tee
* Pongteh
* Nyonya Bak Chang

Eurasian|

* Shepherd's pie
* Oxtail stew
* Chicken chop
* Devil's curry
* Semur

Snacks|

| Cake and pastries|

* Bahulu
* Batik cake
* Heong peng
* Roti bakar (Kaya toast)
* Sarawak layer cake

|

Keropok, crackers|

* Amplang
* Lekor
* Rempeyek
* Mee Siput Muar

Kuih|

* Apam balik
* Akok
* Bingka
* Borasa
* Cakoi
* Cincin
* Cucur
* Jemput-jemput
* Penyaram
* Pisang goreng
* Dodol
* Jala
* Jelurut
* Karipap
* Kelupis
* Kochi
* Gelang
* Kue kembang goyang
* Gulung
* Laddu
* Lapis
* Lidah
* Makmur
* Modak
* Mooncake
* Ondeh-ondeh
* Otokon
* Pais
* Red peach cake
* Red tortoise cake
* Pie tee
* Pulut inti
* Pulut panggang
* Puto
* Putu bambu/Putu bumbong
* Putu mangkuk/piring
* Qasidah
* Sapit/Gulong/Kapit
* Seri Muka
* Soon kueh
* Tat/Tae

Desserts|

* Lamban
* Punjung
* Roti tisu
* Sagu Gula Melaka
* Tapai
* Wajid

Drinks|

| Non-alcoholic|

* ABC
* Bandung
* Cendol
* Cheng tng
* Cincau
* Chrysanthemum tea
* Ginger tea
* Ipoh white coffee
* Kopi
* Janda pulang
* Milo
* Sarsi
* Soy milk
* Teh tarik

|

Alcoholic|

* Jaz
* Lihing
* Montoku
* Sikat
* Tapai
* Tuak

Condiments|

* Acar
* Kaya
* Sambal
* Belacan
* Budu
* Cincalok
* Tempoyak
* Taucu
* Tuhau

* Category: Malaysian cuisine
* List of Malaysian dishes

* v
* t
* e

Sri Lankan cuisine

Dishes|

| Rice|

* Biryani
* Diyabath
* Idli
* Kaha bath
* Kiribath
* Lamprais
* Nasi goreng
* Pittu
* Rice and curry

|

Roti|

* Gothamba roti
* Kottu roti
* Pol roti
* Uraippu roti

Other|

* Dosa
* Hoppers
* Kankun mallung
* Kola kanda
* Kool
* Mee goreng
* Sathe
* String hoppers
* Upma

Side dishes|

| Bread|

* Gal Banis
* Jam paan
* Kimbula Banis
* Maalu paan
* Roast Paan
* Seeni Banis
* Sri Lankan tea bun
* Theti Paan

|

Curry|

* Curry
* Apple curry
* Beetroot curry
* Brinjal paal curry
* Cashew curry
* Chicken curry
* Kakuluwo curry (Crab curry)
* Elumas (Lamb curry)
* Ismoru (Beef curry)
* Jaffna lamb curry
* Malu Mirisata (Fish curry)
* Mango curry
* Moju (Pork curry)
* Murunga curry
* Polos (Jackfruit curry)
* Potato curry
* Pumpkin curry

Other|

* Malay Achcharu
* Babath
* Fish Cutlet
* Dal
* Ekor soup
* Gotukola
* Gova Kaldu
* Kiri hodi
* Mallung
* Papadum
* Rasam
* Sambol
* Katta sambal
* Pol sambol
* Seeni sambol
* Vaalai kai sambal
* Sri Lankan omelette
* Thakkadi

Snacks|

* Chinese rolls
* Fish Patties
* Kadala
* Lavariya
* Odiyal
* Pol Pani
* Sanja
* Sathe
* Surul appam
* Tapioca chips
* Vade
* Isso vade
* Parippu vade
* Ulundu vade

Beverages|

* Arrack
* Beer
* Faluda
* Koththamalli
* Masala chai
* Tea
* Toddy

Sweets &
desserts|

* Aasmi
* Aggala
* Älpäl
* Aluwa
* Athirasa
* Bibikkan
* Bolo fiado
* Bombai muttai
* Breudher
* Butter cake
* Chocolate biscuit pudding
* Surul appam
* Dodol
* Kalu dodol
* Kiri Dodol
* Dosi
* Inguru dosi
* Kiri dosi
* Puhul dosi
* Ijzer koekjes
* Hakuru
* Kevum
* Konda kevum
* Mung kevum
* Naran kevum
* Thala kevum
* Undu kevum
* Kiri aluwa
* Kokis
* Love cake
* Modhakam
* Mudavāpu meekiri
* Pandan cake
* Pani Kaju
* Pani walalu
* Pushnambu
* Sakkarai Muttai
* Seenakku
* Sukiri
* Thala Guli
* Undu Walalu
* Watalappam
* Weli Thalapa

Condiments|

* Chinese chili paste
* Lunumiris
* Thuna paha

Ingredients|

* Banana pith
* Cardamom
* Cashew
* Chili pepper
* Cinnamon
* Coconut
* Coconut milk
* Condensed milk
* Fish
* Karapincha
* Kangkung
* Kithull
* Lemongrass
* Pandan
* Traditional rice
* Treacle
* Turmeric

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