Varieties of sambal

Sambal is a group of chili-based sauces and condiments widely consumed in maritime Southeast Asia, especially in Indonesia, Malaysia, Brunei, Singapore and Sri Lanka. Traditionally made by grinding fresh or dried chili peppers with ingredients such as shrimp paste, garlic, shallots and lime juice, sambal is served as a condiment, dipping sauce,or cooking ingredient. Its flavour ranges from mildly spicy to intensely hot, often reflecting local tastes and the availability of regional ingredients.

Across Indonesia alone, culinary records and ethnographic surveys identify between 212 and 300 varieties of sambal. Each region has developed distinctive recipes, from fruit-based sambals of South Kalimantan and Palembang to the andaliman-infused sambals of the Batak people in North Sumatra, lemongrass-rich Balinese sambal matah, and fermented durian sambal tempoyak found in Sumatra. In Malaysia, sambal belacan is a staple, while Sri Lankan sambols are usually prepared from uncooked ingredients such as coconut, onion and lime.

In addition to being served as a condiment, sambal is also used as a base for cooking. Many Indonesian, Malaysian, Singaporean and Bruneian dishes are prepared by stir-frying sambal with meat, seafood or vegetables, creating dishes such as sambal goreng ati (liver), udang balado (chilli shrimp), and sambal tumis kangkung (water spinach). In some regions, specific sambals are closely associated with traditional meals or festive occasions, contributing both flavour and cultural identity to local cuisine.