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* Sambal plecing: Originating from Lombok island, the sambal consists of Lombok's chili variety and Lombok's lengkare shrimp paste, tomatoes, salt, and lime juice.
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Sambal and from
* Sambal durian or Sambal tempoyak: It is made from fermented durian called tempoyak.
* Sambal rica rica: A hot sambal from Manado region, it uses ginger, chili, lemon and spices.
* Sambal taliwang: This variant is native to Taliwang, a village near Mataram, Lombok Island, and is made from naga jolokia pepper grown specially in Lombok, garlic and Lombok shrimp paste.
; Sambal daging / serunding daging: A Malay style sambal prepared from meat and spices and cooked for more than 4 hours until the meat loses its shape, similar to meat floss.
* Sambal radio: a traditional dish from Sarawak, it is an omelette mixed with fried belacan and anchovies.
* Sambal ikan: a Malay-style dish prepared from fish and spices and cooked until the fish loses its shape.
Olo nin apo !” (“ head of the elder ” in Sambal ; translates as “ ulo ng apo ” in Tagalog ), running hysterically from village to village.
Settlement by Sambal from other parts of Masinloc, who found Candelaria an ideal location to live, played an important role in how this sitio became a town separate from Masinloc in 1870.
* Tjabe Rawit, from Indonesia, used in hot Sambal.
Sambal and sambal
* Sambal andaliman: similar to sambal lado mudo but with the addition of andaliman pepper.
* Sambal asam: This is similar to sambal terasi with an addition of tamarind concentrate.
* Sambal balado: Minangkabau style sambal.
* Sambal gandaria: Freshly ground sambal terasi with shredded gandaria, a kind of tropical fruit native to Southeast Asia.
* Sambal kalasan: Sometimes also called sambal jawa.
* Sambal kemiri: This is similar to sambal terasi with an addition of candlenuts.
* Sambal lado mudo: ( Minangkabau for green sambal ): Also called sambal ijo, a Padang, ( West Sumatra ) speciality-the sambal is green ( not the usual red )- made using green tomatoes, green chili, shallot, and spices.
* Sambal matah: Raw shallot & lemongrass sambal of Bali origin.
* Sambal pencit / mangga muda: Freshly ground sambal terasi with shredded young mango.
* Sambal setan: A very hot sambal with Madame Jeanette peppers ( red brownish, very sharp ).
* Sambal tauco: A Sulawesi sambal, contains the Chinese tauco, lime juice, chili, brown sugar, and salt.
* Sambal terasi: A common Indonesian style of sambal.
* Sambal teri lado: a Padang, ( West Sumatra ) speciality, sambal is made using chili pepper, tomato, shallot, spices, and mixed with salted ikan teri ( anchovy ).
* Sambal tomat: Similar to sambal tumis but with the addition of crushed tomato and sugar.
; Sambal belacan: A Malay style sambal.
; Sambal tempoyak: This sambal exists in two varieties: raw and cooked.
Sambal evolved into many variants across Indonesia, ones of the most popular is sambal terasi ( sambal belacan ) and sambal mangga muda ( young mango sambal ).
Sambal and consists
* Sambal colo-colo: From Ambon, it consists of Indonesian sweet soy sauce, chili, tomatoes bits, shallots and lime it has a chiefly sweet taste.
Sambal and chili
* Sambal petis: Uses chili, petis, peanuts, young banana, herbs and spices.
Sambal can also be used as an ingredient to a dish, which uses a large amount of chili peppers.
Sambal belacan ( a kind of chili paste ) is placed on the side.
Sambal and variety
The city's population speaks a wide variety of the country's main languages, Specifically: Tagalog, Kapampangan, Ilocano, Sambal, Cebuano, and the modernized language called Taglish ( Tagalog and English ).
Sambal and shrimp
* Sambal tumis: Chili fried with belacan shrimp paste, onions, garlic, tamarind juice.
* Sambal goreng udang ( with fresh shrimp )
Sambal and paste
* Sambal sotong-squid are cooked in a sambal-based sauce, made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan.
* Sambal ulek – Spicy chilli paste
Sambal and salt
* Sambal kacang: A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water.
Sambal and lime
; Sambal jeruk: Green or red pepper with kaffir lime.
It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime.
Sambal and .
It has 10 distinct major indigenous ethnic groups mainly the Bicolano, Ibanag, Ilocano, Ivatan, Kapampangan, Moro, Pangasinense, Sambal, Tagalog and Visayan.
Sambal is a chili-based sauce that is usually used as a condiment.
Sambal is a Javanese origin loan-word ( sambel ) of Indonesian.
* Sambal bajak ( badjak ): Chili ( or another kind of red pepper ) fried with oil, garlic, terasi, candlenuts and other condiments.
* Sambal dabu-dabu: It comes close to the Mexican salsa sauce, it is of Manado's origin.
* Sambal petai: A mixture of red chilli, garlic, shallot, and petai green stinky bean as the main ingredients.
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