Sambal

Sambal is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars.

Various recipes of sambals usually are served as hot and spicy condiments for dishes such as ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), and soto. Sambal is an Indonesian loan-word of Javanese origin (sambel).

Preparation and availability

Traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked. The chili pepper, garlic, shallot and tomato are often freshly ground using a mortar, while the terasi or belacan (shrimp paste) is fried or burned first to kill its pungent smell as well as to release its aroma. Sambal might be prepared in bulk, as it can be easily stored in a well-sealed glass jar in the refrigerator for a week to be served with meals as a condiment. However, some households and restaurants insist on making freshly-prepared sambal just a few moments prior to consuming in order to ensure its freshness and flavor; this is known as sambal dadak (lit. "impromptu sambal" or "freshly made sambal"). Nevertheless, in most warung and restaurants, most sambal is prepared daily in bulk and offered as a hot and spicy condiment.

Sambal (drum)

The sambal is a folk membranophone instrument from Western India. It consists of two wooden drums united from a side, with skin heads stretched on their top mouths. One drum is higher in pitch than the other one. This instrument is played with two wooden sticks, one beater having a circular tip. The sambal is also a traditional drum of the Gondhali people and the konkani people.

Sambal is a traditional instrument used by the peoples who are servants of goddess Mahalaxmi Devi and used in the gondhal pooja.

See also

References

External links

Sambal (disambiguation)

Sambal is an Indonesian hot sauce. This may also refer to: