10 Types of Sambal in Indonesia | The Complete Sambal Guide

Indonesia has over 300 varieties of sambal. Here are the 10 most important ones, what makes each unique, and how they are used in different dishes.

Sambal is not just a condiment in Indonesia - it is a fundamental component of nearly every meal. The country has over 300 documented varieties of sambal, each with distinct ingredients, textures, heat levels, and regional origins.

Sambal Matah (Bali): Raw sambal made with thinly sliced shallots, lemongrass, bird's eye chili, kaffir lime leaves, and coconut oil. Refreshing and aromatic, served with grilled meats and seafood.

Sambal Goreng (Pan-Indonesia): A cooked sambal where chilies, shallots, and garlic are fried in oil until caramelized. Variations include sambal goreng ati (with chicken liver) and sambal goreng tempeh (with fried tempeh cubes).

Sambal Terasi (Java): Chili paste made with shrimp paste (terasi) that is roasted before grinding. The most pungent of all sambals, with an intense umami flavor. Often served raw or lightly fried.

Sambal Oelek: The simplest sambal - just ground red chilies and salt. Popular as a base ingredient in cooking and as a table condiment. This is the sambal most commonly found in Western supermarkets. In our cooking classes, you learn to make 2-3 different sambals, experiencing firsthand how the same chilies can produce completely different results.