Sambal, what is it exactly?
Discover all about this global spicy seasoning
Sambal is a spicy condiment loved worldwide, but often associated with Indonesian cuisine. Yet, sambal is much more than just an Indonesian phenomenon. From Southeast Asian countries like Malaysia and Singapore to the cuisines of the Netherlands, sambal has spread across the globe and evolved into various forms and flavors. In this blog post, we delve deep into the world of sambal: what it is, where it comes from, how it's used worldwide, and why it's such a versatile condiment.
The origin of sambal
Although sambal is used worldwide today, its roots lie in Southeast Asia, specifically Indonesia. The word "sambal" comes from Javanese and originally meant "herbs" or "ground spices." Indonesia, with its rich biodiversity and abundance of chili peppers, was the perfect environment for the development of sambal. Chili peppers were brought to Asia by the Portuguese in the 16th century, and they have since become an integral part of Indonesian cuisine.
What is sambal actually?
Essentially, sambal is a spicy spice paste or sauce made primarily from chili peppers. What distinguishes sambal from other hot sauces like Tabasco or harissa is the combination of chili peppers with other ingredients that add depth and complexity to the flavor. Besides chili peppers, sambal often contains ingredients like garlic, onions, salt, sugar, and sometimes trassi (shrimp paste) or lime. However, the exact recipe and flavor can vary greatly depending on the region and culture.
What's in sambal?
The basic ingredients of sambal are relatively simple, but their combination creates a powerful, spicy flavor:
Chili peppers : The star of any sambal, determining the heat level and flavor profile.
Garlic and onions : These give sambal a rich, aromatic base.
Sugar and salt : To balance the spiciness.
Vinegar or lime juice : For a fresh, sour kick.
Trassi (shrimp paste) : A commonly used addition in Southeast Asian sambals, which provides a deep umami flavour.
The power of sambal lies in the balance of these ingredients and how they come together to create a flavor explosion that goes beyond just heat.
Different types of sambal worldwide
Although sambal originated in Indonesia, it has evolved around the world, with different cultures creating their own variations. Below are some of the most popular sambals from various countries:
Indonesian sambal
In Indonesia, sambal is an essential ingredient in the kitchen. There are over 300 varieties of sambal in Indonesia, each with its own unique flavor and preparation method. Here are some well-known examples:
Sambal Oelek: This is a simple, raw sambal made with ground chili peppers and salt. It's the base for many other sambals.
Sambal Badjak: A fried sambal made with onions, garlic, and sometimes trassi, which gives it a deeper, richer flavor.
Sambal Manis: A sweet sambal in which palm sugar softens the sharp heat of the chili peppers. This version is perfect for those who prefer a milder flavor.
Malaysian sambal
In Malaysia, sambal is also an integral part of the cuisine. Sambals in Malaysia often have a sour edge thanks to tamarind and often contain belacan (shrimp paste). Popular variations include:
Sambal Belacan : A spicy sambal made with belacan and fresh chili peppers. It is often served raw as a side dish with rice dishes.
Sambal Tumis : A fried sambal with onions, garlic and sometimes tamarind, which gives it a slightly sweet and sour taste.
Singaporean sambal
In Singapore, sambal is heavily influenced by both Malaysian and Indonesian cuisines, but it's often served with dishes like Hainanese chicken, seafood, and noodles. Sambal is also often used as a sauce in Singapore to add extra flavor to dishes.
Sri Lankan sambal (Sambol)
In Sri Lanka, sambal is called "sambol" and is often less pureed than the Indonesian or Malaysian versions. A well-known example is Pol Sambol, made with grated coconut, chili peppers, salt, and lime. This version is fresher and less spicy than the traditional Indonesian sambal.
Dutch sambal
Due to the Netherlands' colonial history with Indonesia, sambal has become a staple in the Netherlands. Variants like sambal oelek and sambal badjak are popular in Dutch supermarkets, and many Dutch families always have a jar of sambal in the fridge. These sambals are often tailored to Dutch tastes, with a slightly less spicy flavor.
Other regions and sambal influences
In the Philippines, a spicy sauce similar to sambal is often made with local chili peppers. Sambal is also used in Thailand, often with a sweeter or lighter flavor, and in some South American countries, sambal-like spicy sauces have developed due to the influence of Asian immigrants.
Why is sambal so popular?
Sambal's popularity stems from the versatility and balance it adds to dishes. It's much more than just heat—it brings together salty, sour, sweet, and umami flavors, depending on the ingredients used. Sambal can enhance dishes, be served as a side dish, or even used as a marinade for meat and fish.
It's also a versatile product. It can be simple, like sambal oelek, or complex and layered, like sambal badjak. It pairs perfectly with rice dishes, noodles, grilled meats, and even sandwiches. This versatility makes it a favorite in cuisines around the world.
Sambal is more than just a spicy sauce—it's a versatile, flavorful spice paste used in various cuisines worldwide. From the simple sambal oelek to the complex sambal badjak, sambal has found a place in the hearts (and on the plates) of people around the world. Each country and region has put its own unique spin on sambal, resulting in a wide variety of flavors and preparation methods.
Whether you add a spoonful of sambal to your nasi goreng, use it as a dip for grilled meat, or simply enjoy its deep flavor, sambal is a powerful seasoning that elevates any meal.
Try the different varieties and discover which one is your favorite!