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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.
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.
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.
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
A dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. Tumpang Java Sauce Tumpang or sambal tumpang is a typical food from Kediri, East Java. Sambal tumpang has been made of rotten tempeh mixed and cooked with various spices such as chili, onion, salt and other spices. [10]
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Also known as kering tempe (lit: 'dry tempeh'), or sambal goreng tempe if mixed with plenty of hot and spicy sambal chili pepper sauce. It is a crispy, sweet and spicy, fried tempeh. [ 53 ] The raw tempeh is cut into small sticks and thoroughly deep-fried until no longer moist, and then mixed with palm sugar, chili pepper or other spices, or ...