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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 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
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.
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]
Sauce made of rich chopped chilies. Sambal: Nationwide Spicy sauce Chili sauce with rich variants across Indonesia, among other uses shrimp paste. Sambal goreng teri Nationwide Spicy sauce, salted anchovy Spicy salted anchovy with peanuts. Saus tiram: Nationwide Sauce Oyster sauce with dark coloured. Selai kacang: Nationwide Spreads
It is usually added to main ingredients (meat or vegetables) to add taste, used as dipping sauce such as sambal kacang (a mixture of ground chilli and fried peanuts) for otak-otak, or as a dressing on salads. Satay, a popular Southeast Asian street food, is a dish commonly presented as skewered, grilled meat served with peanut sauce. [1]
Sambal Embe, a Balinese Sambal made from sautee sliced garlic, onions, chili peppers, salt, and terasi (condiment made from pounded and fermented shrimp or small fish). It is also used in a Balinese traditional offerings. Tipat cantok, a Balinese tipat rice cake with vegetables served in peanut sauce dressing, akin to gado-gado and pecel.
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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.
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