Range of typical regional chili sauce in Indonesia
Indonesia is well known for its cultural diversity http://kokimganteng.blogspot.com/2015/06/resep-klapertart-kukus.html is diverse, as well as with the food, but Indonesia is also rich sauce that makes food taste more delicious and always wanted adds.
Sambal chilli's main ingredient has its own, which gives a nutty taste and unique. With the addition of seasoning salt, shrimp paste, chili sauce and sugar, became one of the elements of a typical meal in Indonesia.
Here are the various kinds of chili sauce in Indonesia is typical of each region.
Is a type of chili sauce with extra ingredients of garlic, http://kokimganteng.blogspot.com/2015/06/resep-sambal-terasi.html shrimp paste and other spices, which means the Cook is fried. Generally it can be durable sambal so packaged in bottle or jar and sold.
Types of sambal Minangkabau origin. The material, garlic, shallots, onions, tomatoes, salt and lime juice. After this spicy mashed, fried in oil and has a very spicy flavours.
This condiment usually use basic ingredients of shrimp paste of which there are quite a lot so it was tasteful.
Types of sambal originated from Manado, made from the savory tomato, salt, onion, basil, chilli and lime wedges.
Made from strips of red pepper, cayenne pepper, fried onions, sweet soy sauce and lime juice. Suitable for friends eating tofu, tempeh, or scrambled eggs.
Spicy mango chili sauce/pencit
Sambal terasi with shredded young mango fruit give a taste fresher.
Chili Sauce usually made from fresh tomatoes or fried. Mixed with shrimp paste chilli sauce ingredients with a little amount of shrimp paste. Left a fresh, spicy and not too spicy. Suitable to be consumed by fish.
Its main ingredient is actually the chili and salt, called sambal matches because there are few and usually dikorek of a pestle.
This type of sauce made from green chilies, garlic, onion, sugar and salt. First ingredients are fried and then mashed.