Translations:Indonesian cuisine/61/en

Indonesia has perhaps the richest variants of sambals. In the Indonesian archipelago, there are as many as 300 varieties of sambal. The intensity ranges from mild to very hot. Sambal evolved into many variants across Indonesia, ones of the most popular is sambal terasi (sambal belacan) and sambal mangga muda (unripe mango sambal). Sambal terasi is a combination of chilies, sharp fermented shrimp paste called terasi, tangy lime juice, sugar and salt all pounded up with mortar and pestle. Dabu-dabu is a combined Gorontalo and North Sulawesi style of sambal with chopped fresh tomato, chili, and lime juice.