Sunday, 21 September 2008

There's something about sambal ...

Does it not look dangerously good? <:) Absolutely. Sambal simply has an air of delectable goodness resonating around it, while looking hazardous in that resplendent red colour. This condiment, which originates from Indonesia and is famous in its country of origin, Malaysia, The Phillipines, Singapore, and (this surprised me) The Netherlands. Like wtf right? :D

I simply love sambal and thought of posting something about it today after experiencing a jam-packed sambal day. Unfortunately, I will not tell you about my day, a topic which I am truly against because the goings-on of my day-to-day life is not a matter of your concern.

Sambal is like chili con carne minus the disgusting beans plus a delicious ingredient that makes it so much more different from chili con carne. One of the things that differs between chili con carne and sambal is that tortillas can be eaten with sambal while chili con carne cannot be eaten with other Malaysian dishes simply because it lacks a necessary feature: the absence of effin beans. While beans may not necessarily be an ingredient of chili, sambal still differs from chili, though the recipe could have been derived from the Mexican/ Spanish dish chile con carne while the Spanish ruled Indonesia.

Spain, while scouring the Indonesian lands in search for what it had to offer, taught the Indonesians a thing or two about Spanish cuisine. In no time, they were dishing out Indonesian cooks who were experts at Spanish cuisine. One of them brought chile con carne home and it was it a hit with the village. Hence, as people learnt the recipe, they altered it to suite their taste buds, and voila: the birth of sambal! This is a little fictitious tale which I came up with while I was typing paragraph 3 so don't mind me. :P

Sambal is also the main ingredient of Nasi Lemak, a side dish of Fried Noodles, and other delicious dishes that will get me talking more and more about how much I love my country for being multi-racial. :D

Oh yes, sambal is also available in many variations, not just in its plain, ordinary, old self. There's sambal ikan bilis (anchovy sambal), sambal udang (prawn sambal), sambal sotong (squid/ calamari sambal), sambal belacan (belacan sambal) etc. If you noticed the slight pun I've included here, do let me know. :)

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