sambal

[sahm-bahl]

noun

1. a condiment or side dish of Indonesia, Malaysia, and southern India, made with any of various ingredients, as vegetables, fish, or coconut, usually seasoned with chile peppers and spices and served with rice and curries.

Word History and Origins

Origin of sambal¹

First recorded in 1815–20; from Malay, from Tamil campāl “kind of relish, condiment,” akin to campāram “ingredients for curry,” Telugu sambhāram ”preparation of spices for seasoning,” Marathi sā̃bhar “seasoning for dal,” all ultimately reflecting Prakrit saṃbhārei “(he) garnishes,” Sanskrit saṃbhārayati “(he) causes to be brought together,” derivative with sam- “with, together” ( syn- ) and bhṛ- “to bring, carry, bear” ( bear ¹ )

Example Sentences

This dish is the country’s unofficial national dish made of a coconut rice plate with spicy sambal sauce, fried anchovies, peanuts and a main protein, like fried chicken, curries, vegetable stew, grilled fish or other seafood.

Read more on Salon

Chili pan mee, made with noodles, ground pork, anchovies, mushrooms, poached egg and belacan sambal, is among their most popular dishes.

Read more on Salon

The company also makes a chili-garlic sauce and a ground chili paste called sambal oelek, both of which will also be affected by the production halt, USA Today reported.

Read more on Los Angeles Times

Underwood Ranches also makes and sells its own brand of sriracha along with sambal and chili garlic.

Read more on Salon

Their Seattle concept is inspired by the drinking culture of their homeland; expect many shared plates, from a fried branzino with chili sambal, chimichurri, kimchi cucumber and an onsen egg fish sauce, to twists on classics, like the cabbage rolls with pork velouté and coriander oil.

Read more on Seattle Times