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Udang balado or sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. [2] It is made of shrimp , either peeled or unpeeled, stir-fried in hot and spicy sambal paste in a small amount of cooking oil.
Sambal petai – sambal of mixture of red chili, garlic, shallot, and petai green stinky bean as the main ingredients. Sambal petis – sambal that uses chili, shrimp paste, peanuts, young banana, herbs and spices. [5] Sambal rica-rica – hot sambal that uses ginger, chili, lemon and spices. Suitable for barbecue meats and chicken.
The ingredients are quite similar to sambal hot chili paste. However, unlike sambal, which is often treated as a separate dipping condiment, balado chili sauce is usually mixed and stir fried together with its main ingredients and treated as a dish. Balado is suitable to be served with various types of seafood, such as fried prawns, squid, fish ...
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 ...
Shrimp paste: Southeast Asia: Also known as terasi, belachan, and kapi, is a paste made from fermented ground shrimp mixed with salt. It is commonly used as cooking ingredient to add taste and aroma, especially essential for sambal (chili paste). Sinigang na hipon: Philippines: A variant of sinigang made with shrimp in a sour broth (usually ...
Katta sambol (Sinhala:කට්ට සම්බෝල [kaṭṭa sambōla]) is a spicy Sri Lankan sambal served as a condiment. It consists of chili pepper, shallots, Maldives fish, sea salt, black pepper and lime juice, usually ground with a mortar and pestle or a grind stone. Lunumiris with Kiribath Lunumiris with Appam
In Lampung, tempoyak is made as sambal seruit tempoyak. Seruit is shredded fried freshwater fishes, such as patin (Pangasius), baung , lais (Kryptopterus), belida (Giant featherback) or mas , mixed with ground chili pepper, tomato, shallot, shrimp paste, lime juice, young unripe mango, salt and tempoyak. [13]
Alternative names: Pecel lele, pecak lele: Course: Main course: Place of origin: Indonesia [1] Region or state: Lamongan, East Java province, nationwide in Indonesia and Maritime Southeast Asia: Serving temperature: Hot: Main ingredients: Clarias catfish served with sambal traditional chili paste
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