Taste: juicy, sour, spicy

Mainly used for: fish, meat

Origin: Padang / Sumatra

Indonesian chili sauces or pastes are called sambal. These hot sauces are typically made from a mixture of garlic, ginger, onions, palm sugar, lime juice and a variety of chili peppers.

With the appropriate sambal sauces, both Asian dishes and dishes from Western cuisine can be given an additional spiciness and spiciness.