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Exploring Flavors, Understanding Culture
For Indonesians, eating without sambal is like vegetables without salt—incomplete. At almost every dining table, sambal is present as a complement that provides spicy flavor and distinctive taste that stimulates the appetite.
Sambal is a spicy sauce or seasoning typical of Indonesia made from chilies, onions, tomatoes, and other ingredients. These ingredients are usually ground/crushed manually with a tool commonly called cobek (mortar), then seasoned to perfect the flavor.
Sambal has been consumed by ancient Javanese society since the 10th century. At that time, the chilies used were Javanese chili types (piper retrofractum), pepper (piper nigrum), and ginger (zingiber officinale). Only in the 16th century did Javanese chilies begin to be replaced by bird’s eye chilies brought in by the Spanish and Portuguese.
Three types of sambal that are most popular and easily found in various regions are Sambal Matah from Bali, Sambal Terasi from Java, and Sambal Ijo from West Sumatra. In Indonesia, sambal is often served with daily foods such as white rice, fried chicken, and grilled fish. In almost every home, there’s definitely sambal on the dining table. Well, for those of you who are just starting to learn how to make sambal, this article is perfect!
Sambal is not just about spicy taste, but also about Indonesian people’s preferences and eating habits. From past to present, sambal has always been on Indonesian family dining tables, from Sabang to Merauke. Therefore, it makes sense if sambal is called an attractive gateway for anyone who wants to understand the richness of Indonesian culture and flavors.
Traditional Grinding Art
The importance of Cobek and Ulekan (mortar and pestle) in traditional sambal making. Cobek (a type of mortar) and ulekan (pestle) are not just tools, but part of tradition. The manual grinding process is believed to produce different texture and aroma compared to using a blender. This also shows dedication and artistry in making sambal.
One example of sambal rich in tradition is sambal terasi. Sambal terasi is made by sautéing red chilies, bird’s eye chilies, shallots, garlic, and tomatoes with oil until wilted. Then grind or blend, then cook over low heat with roasted shrimp paste, add seasoning, salt, and lime juice or lime leaves to enhance flavor and aroma. This sambal is perfect served with fried chicken or fresh vegetables, especially when enjoyed with warm rice—guaranteed to make you want seconds!
Sambal Recommendations for Foreigners
In daily life, Indonesian people often use distinctive terms to describe spice levels, although there are no official standards that apply. For example, the term “pedas biasa” (regular spicy) refers to a spicy taste that is still mild and can be enjoyed by many people. “Pedas sedang” (medium spicy) usually provides a hot sensation that starts to be felt on the tongue, but is still within comfortable limits. Meanwhile, if someone mentions “pedas nampol” (slap-spicy) or “pedas gila” (crazy spicy), or just says “pedas banget” (very spicy), it means an extremely high level of spiciness that can make you sweat or even shed tears. These expressions make it easier for tourists to understand and adjust their taste when trying local food.
If you’re a beginner who wants to try sambal but doesn’t really like spicy food, don’t worry! There are several types of sambal in Indonesia that taste more “friendly” to your tongue. Here are sambal recommendations that aren’t too spicy and suitable to try for the first time:
1. Sambal Matah
This sambal originates from Bali. Unlike most sambals that are ground, sambal matah is made from ingredients that are thinly sliced and fresh, such as shallots, bird’s eye chilies, lemongrass, lime leaves, and sometimes tomato slices. All these raw ingredients are then doused with hot coconut oil.
Why is it suitable for you? You can adjust the amount of chilies you want to add yourself. Besides, the fresh taste of shallots and lemongrass makes the spiciness not too “piercing.” The lime aroma also adds freshness!
Good to eat with: Grilled fish, fried chicken, or as a complement to warm rice.
2. Sambal Tomat (Tomato Sambal)
As the name suggests, tomato sambal uses lots of tomatoes. The tomatoes are usually boiled or fried first, then ground with chilies (the amount can be adjusted), shallots, and a little shrimp paste.
Why is it suitable for you? The high tomato content makes the spicy taste much milder and has a natural sweet touch. Tomatoes also provide a wetter texture and slightly refreshing acidity.
Good to eat with: Fried chicken, fried tempeh, fried tofu, or omelet.
3. Sambal Dabu-Dabu
This sambal originates from Manado, North Sulawesi. This sambal is similar to sambal matah because it also uses fresh ingredients that are diced and not ground. The main ingredients are diced tomatoes, bird’s eye chilies (adjustable), shallots, and basil, then doused with hot oil.
Why is it suitable for you? Like sambal matah, you can control how many chilies you add. The dominant fresh tomatoes make it taste more sour, sweet, and fresh, so the spiciness doesn’t dominate too much.
Good with: Grilled fish or fried fish. The taste is very suitable for seafood dishes!
Other Popular Sambals You Must Try
Besides Sambal Matah, Terasi, and Ijo, here are some other popular sambals that are easy to find and have unique characteristics:
- Sambal Bawang – a milder variant with shallot dominance that provides natural sweetness. Suitable for those who aren’t used to extreme spicy taste.
- Sambal Balado – typical Padang sambal with bright red color characteristics and balanced sweet-spicy taste. Usually paired with balado eggs (eggs in chili sauce) or balado fish (fish in chili sauce).
Additional Tips for Trying Sambal:
- Start small: Take just a little sambal on your plate, then try tasting it. If you feel it’s not enough, you can add more.
- Pair with rice: Warm white rice is the best “savior” when eating sambal. Rice can help reduce the spicy taste on your tongue.
- Prepare drinks: Drinking plain water, plain tea, or milk can help reduce the spicy taste.
- Don’t be afraid to try! Getting to know sambal is one of the best ways to get to know Indonesian cuisine more deeply. Happy trying and hope you like it!
Talking About Spicy: Useful Basic Phrases at Restaurants
- “Saya tidak bisa makan pedas” = I can’t eat spicy food
- “Kepedasan!” = It’s too spicy!
- “Pedasnya level berapa?” = What spice level?
- “Bisa dibuat tidak pedas?” = Can you make it mild?
- “Sambal yang paling tidak pedas apa?” = What’s the mildest sambal?
- “Ada sambal yang tidak pedas?” = Do you have non-spicy sambal?
- “Minta air putih” = Can I have plain water?
- “Perutku sakit” = My stomach hurts
Indonesian Cooking Terms Glossary
Bahasa Indonesia | English Translation |
Cabai | Chili |
Terasi | Shrimp paste |
Bawang merah | Shallot |
Bawang putih | Garlic |
Tomat | Tomato |
Gula | Sugar |
Garam | Salt |
Minyak goreng | Cooking oil |
Ulekan | Mortar and pestle |
Ayam goreng | Fried chicken |
Ikan goreng | Fried fish |
Tempe | Fermented soybean cake |
Lalapan | Raw vegetables (side dish) |
Nasi putih | Steamed rice |
Want to Deepen Your Understanding of Indonesian Language and Culture?
Every type of sambal, from fresh Sambal Matah to savory Sambal Terasi, carries regional stories and traditions. Vocabulary like cabai, terasi, or sereh also enriches your Indonesian language mastery, bringing you closer to Indonesian people’s daily life.
Try these sambals at home and share your experience!
Also watch videos about Sambal: Why Do Most Indonesians Like Sambal? #kinitahu
If this article about sambal makes you more interested in the richness of Indonesian language and culture, Basantara is ready to help your learning journey!
Register now for online Indonesian language classes at Basantara and explore more interesting aspects of Indonesian culture! From everyday language to culinary traditions, we will help you master Indonesian in a fun way.
Happy trying sambal and happy learning Indonesian! Don’t forget to share your first sambal-trying experience in the comments section.
