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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 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 ...
A type of chili sauce is Thai sweet chili sauce, [24] [25] which is used as a dipping sauce, a marinade, and for cooking, such as in stir fried dishes. [25] The company Mae Ploy is a major manufacturer of Thai sweet chili sauce. [24] Most major supermarket chain stores in North America carry Thai sweet chili sauce. [25]
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.
A notable component of Mee Tauhu is sambal, a chili paste served on the side that allows diners to adjust the dish's spiciness according to personal preference. Sambal is typically prepared from ingredients such as chili peppers, garlic, and vinegar, adding both heat and complexity to the overall flavor. [3]
Shrimp cooked in sambal chili paste is quite common in various cooking traditions of Indonesia; from Minangkabau (Padang) to Malay, Sundanese, Javanese, Balinese and Manado. In Minangkabau tradition it is known as balado udang and considered as one variant of the spicy balado dishes. [6]
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