How to Make the Simplest Sambal at Home

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How to Make the Simplest Sambal at Home
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If you don't already have a recipe of your own, here's a good place to start.

Sambal comes from the Javanese word “sambel,” and is defined as a chile paste or relish. In fact, any condiment that counts chiles as an ingredient can be deemed a sambal. While ubiquitous all over Southeast Asia, sambal is thought to have originated in Indonesia. In Indonesia, a sambal can be a paste of red or green chilies ground together with any number of other ingredients: garlic, shallots, lemongrass, galangal, tomatoes, and/or shrimp paste.

According to Kompas.com, the online portal of a leading national newspaper in Indonesia, there are over two hundred different types of sambals, each unique to regions and families. That said, sambals can be broadly divided into two categories, raw and cooked. Here, we’re going to focus on the simplest type of the former: sambal ulek.

In the States, it’s almost impossible to find the exact chiles used in Indonesia. However, there are easy substitutes. Cabe keriting and cabe Lombok can be replaced with Korean red chiles, red Fresnos, or cayennes. Jalapeños and serranos are great stand-ins for cabe hijau , while Thai chilies are similar to cabe rawit , if a little less spicy.

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