sambal/traditional sauce

flavor food,sambal.sauce traditional.chili

  The image of a country flavor food certainly has its own value for the culinary connoisseur and not least the food is actually put emphasis on the sauce to enjoy. as well as Indonesia is a rich source of spices, sauces rempah.Sambal is the main ingredient of chili prepared to exit the womb crushed chili spicy taste cider and added other ingredients such as salt and shrimp paste

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  Sambal also found also in the culinary Malay, South Asia and East Asia. There are various variations of sauce from different areas in the existing variations unique it.

The materials most frequently used for the sauce are:

- Adyuma or habanero peppers is a kind of small tastes very spicy. Usually yellow.

- Cayenne red chili and very spicy. Many are apparently similar to paprika.

Madame Jeanette chilli in the colors yellow or light green with a very peppery taste and aromatic.

- Cayenne pepper is small and red or green.

- Chili chili long shape and the color red or green. It does not seem sepedas cayenne pepper.

Sambal has a denser consistency and contains more salsa spice. Sambal may vary from less spicy to very spicy depending on how many chilies are use. There are several variations, including:

Sour sauce

Sambal chili paste is similar and contains acid, usually tamarind.

Sambal plow

This sambal chili to fried in oil with added garlic, shrimp paste, and other spices.

Samba lado
Sambal of Minangkabau. This sambal chili to fried in oil, garlic, shallots or onions, tomatoes, salt, and lemon. Usually this sauce has a very spicy taste.

Sambal belacan / paste
This sauce contains crushed belacan or shrimp. This sauce can also be combin with other ingredients such as chili kale kale to produce, with squid to produce chilli cuttlefish, and the egg to egg sauce.

Dabu-Dabu Sambal
Sambal originated from Manado, similar to Mexican salsa sauce, made of tomatoes, salt, basil, citrus musk and chili.

Soy sauce
Sliced ​​chili, red chili, fried onion, soy sauce and a wedge of lime, spicy and fresh taste. Usually eat fried egg to a friend or cocolan know / tempeh.

Hazelnut sauce
This sauce contains pecans and grated coconut.

Sweet chilli sauce
Sambal with chili composition, onions, sugar, and lumatan peanuts that have been fried.

Sambal Pencit
This sauce is mix with slices of mango fruit Young (Javanese: Pencit).

Tomato sauce
This sauce mixed with tomatoes, either sliced ​​or crushed into small pieces can also  fried tomatoes.

Sambal match
Sambal is only made of chili and salt, called lighters because they are present in ulegan and immediately scraped with other foods such as crackers.

Sambal prawns
Chili fried in oil, garlic and shrimp.

Sambal pestle
Some recipes also use salt and lime.

Orange sauce
Green chili with lime juice.

Sambal devil
Very spicy sauce with chili Madame Jeanette.

Chili paste
Chili sauce mixed with paste and diluted with lukewarm water.

Teri sauce
Teri sauce is a sauce that is the main ingredient of anchovy (laughter) and peanuts.

  Sauce will always exist in almost every culinary Indonesia and in many variations depending on the menu served.
for some people sauce has become mandatory menu to enjoy a menu presented and spicy flavors plus a mixture of spices has made some people always feel addicted