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Condiments in Indonesia


Condiments in Indonesia

Indonesian chillies: tiny but brutally hot cabe rawit (left) and comparatively mild lombok (right)
Indonesian chillies: tiny but brutally hot cabe rawit (left) and comparatively mild lombok (right)
Chillies (cabe or lombok) are made into a vast variety of sauces and dips known as sambal. The simplest and perhaps most common is sambal ulek, which is just chillies and salt with perhaps a dash of lime pounded together. There are many other kinds of sambal like sambal pecel (with peanut), sambal terasi (with shrimp paste), sambal tumpeng, etc. Many of these can be very spicy indeed, so be careful if you're asked whether you would like your dish pedas (spicy)! Crackers known as kerupuk (or keropok, it's the same word spelled differently) accompany almost every meal and are a traditional snack too. They can be made from almost any grain, fruit, vegetable or seed imaginable, including many never seen outside Indonesia, but perhaps the most common are the light pink keropok udang, made with dried shrimp, and the slightly bitter light yellow emping, made from the nuts of the melinjo fruit.

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Indonesia Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.

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