Sambal tuktuk

Sambal is a category of chilli-based sauces or pastes originating in maritime Southeast Asia, particularly within the cuisines of Indonesia, Malaysia, Timor-Leste, Brunei, Singapore, southern Thailand and southern Philippines. Owing to historical connections and migration, sambal is also found in South Africa, Suriname and the Netherlands, while in Sri Lanka a local adaptation is known as sambol. In English, it is commonly described as an “Indonesian condiment” or “Malaysian condiment.” Traditionally, sambal is prepared by grinding or pounding fresh or dried chillies with aromatics such as shallots, garlic, galangal and ginger, often combined with shrimp paste and seasoned with salt, sugar and acidic ingredients like lime juice or tamarind. Sambal may be served raw or cooked and can function as a condiment, a flavouring base or a standalone side dish.

Description: Wikipedia — Sambal tuktuk, CC BY-SA 4.0