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Sambal
Sambal is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars.
Various recipes of ''sambals'' usually are served as hot and spicy condiments for dishes such as ''ikan bakar'' (grilled fish), ''ikan goreng'' (fried fish), ''ayam goreng'' (fried chicken), and ''soto''. ''Sambal'' is an Indonesian loan-word of Javanese origin (''sambel'').〔Sri Nardiati ''et al.''. (1993.) ''Kamus bahasa Jawa-bahasa Indonesia'', Pusat Pembinaan dan Pengembangan Bahasa, Departemen Pendidikan dan Kebudayaan, Jakarta, Indonesia. 979459380X; 9794593818.〕
==Preparation and availability==
Traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked. The chili pepper, garlic, shallot and tomato are often freshly ground using a mortar, while the ''terasi'' or ''belacan'' (shrimp paste) is fried or burned first to kill its pungent smell as well as to release its aroma. ''Sambal'' might be prepared in bulk, as it can be easily stored in a well-sealed glass jar in the refrigerator for a week to be served with meals as a condiment. However, some households and restaurants insist on making freshly-prepared sambal just a few moments prior to consuming in order to ensure its freshness and flavor; this is known as ''sambal dadak'' (lit. "sudden sambal"). Nevertheless, in most ''warung'' and restaurants, most sambal is prepared daily in bulk and offered as a hot and spicy condiment.
Today some brands of prepared, prepacked, instant, or ready-to-use sambal are available in warung, traditional markets, supermarkets and convenience stores. Most are bottled sambal, with a few brands available in plastic or aluminum sachet packaging. Compared to traditional sambal, bottled instant sambals often have a finer texture, more homogenous content, and thicker consistency, like tomato ketchup, due to the machine-driven manufacturing process. Traditionally made sambals ground in a pestle and mortar usually have a coarse texture and consistency.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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