BONSERNEWS.com – Sambal is a sauce or seasoning that is generally used as a food additive or complement to give it a spicy, fresh and appetizing taste.

In many culinary cultures in Southeast Asia, especially in Indonesia, Malaysia and Thailand, sambal is an important part of traditional dishes and is often served as a side sauce for dishes such as rice, noodles, side dishes or seafood.

Sambal has various variants and levels of spiciness that can be adjusted according to personal tastes and preferences.

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Reported by Bonsernews.com from various sources, here are several kinds of chili sauce and how to make it.

1. Sambal Matah
Material:
– 6 cloves of red onion, thinly sliced
– 3 cloves of garlic, thinly sliced
– 5 bird’s eye chilies, finely sliced
– 2 stalks of lemon grass, white part, thinly sliced
– 3 pieces of lime leaves, thinly sliced

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– 2 tablespoons of cooking oil
– Salt to taste
– Lime juice to taste

How to make:
– Mix all the ingredients in a bowl.
– Add salt to taste and lime juice.
– Stir well and leave for a few minutes before serving.

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2. Terasi Sambal
Material:
– 10 red chilies, seeds removed, finely sliced
– 5 red bird’s eye chilies, finely sliced
– 4 cloves garlic
– 2 teaspoons of grilled shrimp paste
– 1 teaspoon of sugar
– Salt to taste
– Lime juice to taste

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How to make:
– Grind the garlic, red chilies, bird’s eye chilies, and shrimp paste using a mortar or blender.
– Add sugar, salt and lime juice.
– Stir well and the chili paste is ready to be served.

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3. Soy Sauce Sauce
Material:
– 10 red chilies, finely sliced
– 5 red bird’s eye chilies, finely sliced
– 3 cloves of garlic
– 2 tablespoons of sweet soy sauce
– 1 tablespoon of cooking oil