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Udang balado or sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. [2] It is made of shrimp , either peeled or unpeeled, stir-fried in hot and spicy sambal paste in a small amount of cooking oil.
The ingredients to make sambal tuktuk is similar to other chili sauce ingredients, distinguished by the use of andaliman (Sichuan pepper). [59] It is often served as tuktuk aso-aso, being mixed with dried fish called aso-aso (a type of dried and preserved mackerel), but sometimes aso-aso fish is replaced with fresh anchovy. Sambal tumis
The ingredients are quite similar to sambal hot chili paste. However, unlike sambal, which is often treated as a separate dipping condiment, balado chili sauce is usually mixed and stir fried together with its main ingredients and treated as a dish. Balado is suitable to be served with various types of seafood, such as fried prawns, squid, fish ...
A specialty of Negri cuisine, it is sometimes eaten with rendang, sambal tumis and bean porridge. [33] Asam pedas, a sour and spicy stew of meat, with the core ingredients being tamarind and chilli. Depending on region, tomatoes, lady's fingers, shredded torch ginger bud and Vietnamese coriander (Malay: daun kesum) may also be added.
Tumis kangkung, stir-fried water spinach. Ulam, a traditional salad of undressed herbs, greens and vegetables which may be cooked or uncooked. An ulam spread may include items such as banana blossoms, cucumber, winged beans, pegaga leaves, petai, and yardlong beans. Ulam is typically eaten with a pungent dipping sauce like sambal belacan.
Pecel lele is not served in peanut sauce, but with sambal terasi (ground chili with shrimp paste sauce) instead. However, some recipes might add a little bit of ground peanuts into their sambals. However, some recipes might add a little bit of ground peanuts into their sambals.
In Malaysia and Singapore, petai is also commonly served with sambal, or mixed with dried shrimp, chili peppers, red onions, belacan (prawn paste), soy sauce and prawn. Another popular side dish to nasi lemak or plain rice is petai beans cooked with fried dry anchovies and sauteed chili sambal (sambal tumis).
Ayam penyet is known for its spicy sambal, which is made with a mixture of chilli, anchovies, tomatoes, shallots, garlic, shrimp paste, tamarind and lime juice. Like its namesake, the sambal mixture is then smashed into a paste to be eaten with the dish. Today ayam penyet is commonly found in Indonesia, Malaysia, Brunei and Singapore.