Cook with Sambal tuktuk
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Ground habanero — extreme fruity heat, hot sauces, salsas
Nori and sesame rice seasoning — sprinkle on anything, instant umami
Universal thickener — sauces, stir-fry slurry, crispy coating
About
Sambal is a category of chilli-based sauces or pastes originating in maritime Southeast Asia, particularly within the cuisines of Indonesia, Malaysia, Timor-Leste, Brunei, Singapore, southern Thailand and southern Philippines. Owing to historical connections and migration, sambal is also found in South Africa, Suriname and the Netherlands, while in Sri Lanka a local adaptation is known as sambol. In English, it is commonly described as an “Indonesian condiment” or “Malaysian condiment.”
Molecular pairings
Pairs well with — computed from shared flavor compounds