This sambal tastes shrimpy for those who like seafood, it can be stored for a week or more in the fridge.

A traditional Malaysian condiment for fish dishes, served with white rice.

I'm trying to make a healthier sambal sauce but I cannot avoid the oil in order to 'fry' the chilli paste. Or else the sambal won't be delicious and there's a distinct smell which makes it taste a bit funny to my liking. For now i'm just using olive oil.Hit me up if you have other style of cooking healthier sambal!

My Sis in Law taught me to make this sambal few years back, but i probably add few ingredients to complete the taste :D

We Indonesians love our sambal. There are plenty varieties. Some a bit sour, some a bit bitter, some a bit sweet, but most Indonesians love spicy sambal. My partner and my kids love sambal, but we can't stand too spicy food. So I always remove the seeds from the chili. If you like spicier sambal, do not remove the seeds.Kecombrang or honje is also known as torch ginger. It is the young flower part. If you can't find it, you can replace it with a bit of mint. Kecombrang tastes a bit sour and minty. It also has a fragrant smell.

YOU CAN USED ANY STORE BOUGHT SAMBAL OELEK OR SPICY SAUCEOR DO IT YOUR SELF

Here it is the most famous Indonesian chili sauce “Sambal Trasi/Terasi”. Indonesia has various kinds of ‘sambal’ recipes which are served as hot and spicy condiments for dishes such as grilled chicken or fish, fried chicken or fish, fried ribs, and many others dishes. But I love this chili sauce the most. I guarantee you will also get addicted to it once you try it 😁 IG @jenscookingdiary @jenscookdineandtravel

A good company for fish and chicken dish with balinese twist#sambal #sambalmatah #indonesianfood

MY VERSIONEASY TASTY SPICY SAUSAGE STIR FRY IN 10 MINUTESLOVING IT

This chili sauce is made for dipping with fried food like chips, fish, tofu, tempe, chicken or anything you like or you can add it into your burgers, sanwich, veggies or as side dish with your rice.

A very simple recipe for lunch, easy to make and very delicious, perfect for breakfast, lunch or dinner, serve it with warm rice and you ready to go!#eggplant #sambal #indonesia

This is a condiment that we always keep in the refrigerator at my house.Any remaining seeds will result in a poor texture, and will make the sambal very spicy. Be sure to carefully filter them out. Switching the food processor or blender on and off should help the ingredients blend more quickly.You can use the soaking water on the plants in your garden as an effective insect repellent. Recipe by ichimai