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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 ...
Traditionally it is made with ground chillies and salt mixed together into a paste. Some also refer it as katta sambol, but katta sambol is a different condiment. Katta sambol (Sinhala:කට්ට සම්බෝල [kaṭṭa sambōla]) is a spicy Sri Lankan sambal served as a condiment.
Gochujang [a] or red chili paste [3] is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (red chili powder), glutinous rice , meju (fermented soybean) powder, yeotgireum ( barley malt powder), and salt.
Sambal roa - hot sambal that uses chili, tomatoes and spices with smoked Hemiramphus fish from Gorontalo and North Sulawesi. Suitable with rice or fried banana. [3] Sambal goreng – sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole ...
Nam phrik is the generic name for a Thai chili dip or paste. A Thai cookbook from 1974 lists over 100 different recipes. [22] Nam phrik phao (roasted chili paste), nam phrik num (pounded grilled green chili paste) and nam phrik kapi (chili paste made with fermented shrimp paste) are some of the more well-known
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 ...
Shrimp paste is also often used to add flavour to spicy sambal chili paste served with lalap assorted fresh vegetables. Fermented soy products, such as tempeh, "tahu" and oncom are prevalent as meat substitutes and as a source of vegetable protein. In contemporary fusion cuisine, tempeh is used to replace meat patties and served as tempeh burger.
Tempe penyet, fried tempeh mixed with sambal chili paste in a mortar and pestle. Usually served in addition to other penyet dishes, such as ayam penyet (chicken) or iga penyet (ribs). Terang bulan, bread like puff with sugar, corn, and coarse nut in the middle. Tiwul, boiled rice substitution made from dried cassava.
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