November 2, 2024 in Cuisine
The World of SambalIndonesia is a treasure trove of spices, and our cuisine is celebrated for its vibrant burst of flavours. From Sabang to Merauke, our culinary heritage is wonderfully diverse. One common thread uniting Indonesians is our love for sambal. This spicy condiment is a staple alongside many Indonesian dishes. We often joke that even when there's nothing else to eat, freshly cooked rice with sambal is more than enough.Sambal is cherished not only for its heat but also for the depth it adds to a wide variety of meals. Made primarily from chillies, sambal comes in countless forms, each offering a unique blend of spices and flavours. With hundreds, if not thousands, of sambal varieties, there’s a world of taste to explore. In this article, we invite you to discover some of the most popular sambals you might encounter on our buffet or à la carte menu.Sambal UlekNamed after the traditional method of grinding, sambal ulek is made by pounding red chillies and salt in a mortar. Despite advances in modern technology, such as food processors, many traditional cooks still prefer using a mortar. This method not only enhances the flavours but also achieves a desirable coarse texture. Sambal ulek is incredibly versatile; it pairs well with virtually any meal and can also serve as a base ingredient, enriching the flavours of many dishes.Sambal MatahHailing from Bali, sambal matah, which means "raw sambal," is made using fresh, uncooked ingredients. This vibrant sambal features finely chopped bird’s eye chillies, shallots, lemongrass, and kaffir lime leaves, all mixed with a splash of lime juice and coconut oil. Sambal matah is typically served as a condiment alongside grilled fish or chicken, adding a refreshing and aromatic kick to the dish.Sambal BaladoOriginating from West Sumatra, this flavourful sambal boasts a deep colour and robust taste. It is made from red chillies, tomatoes, garlic, and shallots, which are sautéed together to create a thick, spicy sauce. Sambal Balado is commonly cooked with dishes such as terong balado (spicy aubergine) or telur balado (spicy eggs), or paired with fritters like fried chicken or fried tempeh. For those who prefer milder flavours, Balado dishes can be adjusted to be less spicy while still delivering a rich and satisfying taste.Sambal KecapA sweeter take on sambal, sambal kecap combines the heat of chillies with the rich sweetness of kecap manis, a traditional Indonesian sweet soy sauce. This sambal often features finely chopped garlic and shallots, resulting in a harmonious mix of sweet, spicy, and savoury notes. Sambal kecap is an excellent pairing for grilled meats or can serve as a delicious dipping sauce for satay.Sambal TerasiTerasi is a type of fermented shrimp paste that is not commonly found overseas. Despite its strong aroma, terasi adds a unique depth of flavour to sambal, making it deliciously distinct. For those who appreciate umami flavours, sambal terasi is a perfect choice. When combined with red chillies, tomatoes, and occasionally lime juice, sambal terasi develops a complex taste profile that pairs exceptionally well with grilled meats and seafood.Sambal is a key component of Indonesian cuisine, with each variety offering its own distinct flavour and level of heat. Recently, Padma Resort Legian had the honour of hosting Eve Tedja, Associate Editor of Epicure Magazine, who sampled Chef Alies’ sambal creations in our kitchen garden. Be sure to watch the video on our YouTube channel and follow Padma Journals for our next sambal exploration series!https://www.youtube.com/watch?v=nj2zy7DzhkE
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