Chili sauce or Sambal In Indonesia is a chili based sauce which is normally used as a side dish that served together with hot steamed rice. Sambal is made from a variety of chili peppers. It can be extremely hot and spicy. Most of Indonesian love it and feel incomplete if they did not have sambal for their meal, especially me :). Indonesian sambal is now served as ready-made and available at any markets in many countries.The traditional way of making sambal utilizes a stone mortar and pestle.
The most common kinds of peppers used in sambal are:
Adyuma: Also known as habanero. These are usually yellow and blocky (like a miniature paprika): very hot.
Cabai Merah (Cayenne pepper): These are usually red and blocky. There are a number of similar looking peppers which are much milder. These can be recognized by their shiny appearance.
Cabai Rawit (Bird’s eye chili): red or green (or combination) approx 10mm diameter by 50 mm long, known locally as cabe rawit (Javanese): extremely hot.
Chili peppers or lombok (Indonesian): These are elongated and have a red or green colour. These are relatively mild, the green ones being milder than the red ones.
Cabe Taliwang- near identical on Scoville scale as the naga jolokia, though they are unrelated. Legend states it was this wild chili which lent Lombok Island its name: Island of the Chili. Cabe taliwang is approximately twelve times hotter than cabe rawit. (source:http://en.wikipedia.org/wiki/Sambal)
There are nearly 300 varieties of sambal in Indonesia from each islands, but here I will share the most popular sambal. They are:
1. Sambal terasi . A common Indonesian style of sambal. Similar to the Malaysian belacan, but with a stronger flavor since terasi, is a more fermented shrimp paste than belacan. Sometimes, people omits the lime juice and have the sambal fried with pounded tomatoes. But Sambal terasi popularly eaten raw.
2. Sambal Bajak. It is traditional sambal from Java. This sambal is darker and richer of flavour than sambal terasi.
3. Sambal Dabu-Dabu. It is a sambal speciality from Gorontalo (Nothern Sulawesi). Sambal dabu-dabu commonly served with grilled fish.
cut the chillies, shallots, and tomatoes in tiny diced. Put them in a bowl, then add salt and lime juice. served together with grilled fish.