Sundaland Recipes

Sundaland sambals! They are a true delight and an integral part of Indonesian, Singapore, Brunei, Malaysia, Timor-Leste, Philipine, Cambodia and Vietnam cuisine. Here's a list of some popular Sundaland sambals/sauces that will add a burst of flavor to your meals:

Dozens of Sundaland Sambal and Sauce

1. Sambal Oelek: A classic Indonesian chili paste made from ground red chili peppers, vinegar, and salt. It is versatile and adds a spicy kick to any dish.
2. Sambal Belacan: This sambal combines red chili peppers, shrimp paste (belacan), lime juice, and other aromatic ingredients. It has a unique umami flavor that pairs well with seafood and grilled dishes.
3. Sambal Kecap: Also known as Sweet Soy Sauce Chili, it combines spicy chili peppers with sweet soy sauce, garlic, and lime juice. It is commonly used as a dipping sauce for grilled meats and satay.
4. Sambal Matah: Hailing from Bali, this sambal consists of shallots, lemongrass, chili peppers, lime juice, and coconut oil. It offers a fresh and tangy flavor, perfect for seafood or grilled meats.
5. Sambal Terasi: Made with red chili peppers, shrimp paste, lime juice, and other seasonings, this sambal has a robust flavor. It pairs well with grilled meats, vegetables, and rice dishes.
6. Sambal Roa: Originating from Manado, this sambal showcases smoked fish (roa), chili peppers, tomatoes, and lime juice. It has a smoky and zesty flavor profile that complements seafood and noodles.
7. Sambal Bajak: A medley of chili peppers, shallots, garlic, shrimp paste, and spices, this sambal offers a complex and fiery taste. It is commonly used as a condiment for rice and fried dishes.
8. Sambal Terasi Tomat: A variant of sambal terasi, this version includes tomatoes along with the usual ingredients. The combination of tomatoes, chili peppers, shrimp paste, and lime juice creates a tangy and savory flavor.
9. Sambal Ijo: Originating from West Sumatra, Sambal Ijo is a vibrant green sambal made with green chili peppers, shallots, garlic, and spices. It has a fresh and slightly spicy taste that complements grilled fish and vegetables.
10. Sambal Dabu-Dabu: Hailing from North Sulawesi, Sambal Dabu-Dabu is a refreshing and tangy condiment. It consists of diced tomatoes, chili peppers, shallots, lime juice, and a dash of fish sauce. It is commonly served with grilled seafood or as a topping for traditional Manado dishes.
11. Sambal Pete: This unique sambal features pete, also known as stinky beans or bitter beans. It combines chili peppers, shallots, garlic, shrimp paste, and the distinct flavor of pete beans. It is a favorite among those who enjoy the strong and slightly bitter taste of the beans.
12. Sambal Goreng Ati: A spicy liver sambal, Sambal Goreng Ati is made from beef or chicken liver cooked with chili peppers, shallots, garlic, and spices. It is a flavorful and hearty dish often enjoyed with steamed rice.
13. Sambal Kuning: Known as Yellow Sambal, this sauce gets its vibrant color from turmeric. It combines chili peppers, turmeric, garlic, shallots, and other spices to create a fragrant and mildly spicy sambal. It is commonly served with grilled or fried fish.
14. Sambal Tumpang: Hailing from Central Java, Sambal Tumpang is made with shallots, garlic, chili peppers, and a blend of aromatic spices. It offers a balanced heat and is often enjoyed with rice dishes and grilled meats.
15. Sambal Bongkot: A specialty of Bali, Sambal Bongkot features grated coconut, chili peppers, shallots, garlic, and spices. It has a rich, nutty flavor and is commonly used as a condiment for satay and grilled seafood.
16. Sambal Kecombrang: This unique sambal incorporates the distinctive flavor of kecombrang, torch ginger flower buds. Along with chili peppers, shallots, garlic, and lime juice, it creates a zesty and fragrant sambal. It pairs well with seafood and grilled dishes.
17. Sambal Kemiri: Made with roasted candlenuts, chili peppers, garlic, shallots, and shrimp paste, Sambal Kemiri offers a rich and creamy texture. It is a versatile sambal that complements a wide range of Indonesian dishes.
18. Sambal Rujak: This sweet and tangy sambal is a favorite in Indonesian fruit salads (rujak). It combines chili peppers, palm sugar, tamarind paste, shrimp paste, and other seasonings to create a delightful balance of flavors.
19. Sambal Kacang: A popular accompaniment to satay, Sambal Kacang is a peanut sauce made with roasted peanuts, chili peppers, garlic, shallots, palm sugar, and tamarind paste. It offers a creamy and slightly spicy taste.
20. Sambal Pencit: Originating from Sumatra, Sambal Pencit is a fiery and aromatic sambal made with red chili peppers, shallots, garlic, tamarind paste, and a blend of spices. It is commonly used to add a spicy kick to a variety of dishes.
21. Sambal Mangga: This unique sambal features green mangoes, chili peppers, shallots, garlic, lime juice, and a touch of sugar. It offers a combination of tangy, spicy, and slightly sweet flavors. It is often enjoyed as a refreshing condiment or side dish.
22. Sambal Kemangi: Sambal Kemangi is made with kemangi leaves, also known as lemon basil or Thai basil, chili peppers, shallots, garlic, and lime juice. It has a vibrant and aromatic taste that pairs well with seafood and grilled dishes.
23. Sambal Jeruk: This citrusy sambal combines chili peppers, shallots, garlic, lime juice, and a splash of orange juice. It offers a zesty and tangy flavor that complements grilled meats and seafood.
24. Sambal Nanas: Sambal Nanas features the tropical sweetness of pineapple combined with chili peppers, shallots, garlic, lime juice, and a hint of palm sugar. It strikes a perfect balance between sweet, tangy, and spicy flavors. It is commonly used as a condiment or marinade for grilled dishes.
25. Sambal Kluwak: Made with kluwak or keluak, a unique Indonesian black nut, chili peppers, shallots, garlic, and spices, Sambal Kluwak offers a rich and earthy flavor. It is often used in traditional Indonesian dishes like rawon and opor ayam.
26. Sambal Petai: This sambal features a unique ingredient called petai or stink beans, which have a distinct flavor. Combined with chili peppers, shallots, garlic, shrimp paste, and lime juice, it creates a pungent and savory sambal. It's an acquired taste, but loved by many.
27. Sambal Jengkol: Another sambal with an acquired taste, Sambal Jengkol combines chili peppers, shallots, garlic, dried shrimp, and jengkol, a type of bean known for its strong aroma. It offers a bold and robust flavor that some find irresistible.
28. Sambal Tongkol: Tongkol, or skipjack tuna, is the star ingredient in this sambal. Along with chili peppers, shallots, garlic, and lime juice, it creates a tangy and savory sambal that pairs wonderfully with steamed rice.
29. Sambal Dabu-Dabu Manado: A variation of Sambal Dabu-Dabu, this version hails from Manado in North Sulawesi. It typically includes chili peppers, shallots, tomatoes, calamansi lime juice, and sometimes basil or lemongrass. It offers a refreshing and tangy flavor that complements seafood dishes.
30. Sambal Bawang: This simple yet flavorful sambal features shallots as the main ingredient, along with chili peppers, garlic, and a squeeze of lime juice. It provides a spicy and aromatic kick to any dish.
31. Sambal Cibiuk: Originating from Cibiuk, a region in West Java, this sambal is known for its intense heat. It combines chili peppers, garlic, shallots, and lime juice, creating a fiery and vibrant sambal that adds a kick to traditional Sundanese dishes.
32. Sambal Taliwang: Originating from Lombok, Sambal Taliwang is made with a blend of fiery chili peppers, shallots, garlic, shrimp paste, and spices. It delivers a spicy and smoky kick, often paired with grilled or fried chicken.
33. Sambal Kuning Padang: This sambal is a specialty of Padang cuisine. It combines chili peppers, turmeric, ginger, garlic, shallots, and spices, resulting in a vibrant and aromatic sambal that elevates any dish.
34. Sambal Kelapa: Also known as sambal serundeng, this sambal incorporates grated coconut, chili peppers, shallots, garlic, and spices. It offers a rich and nutty flavor, commonly used as a topping for rice dishes and grilled meats.
35. Sambal Dabu-Dabu Makassar: This sambal from Makassar, South Sulawesi, features a delightful combination of chili peppers, shallots, tomatoes, calamansi lime juice, and fragrant basil leaves. It offers a tangy and aromatic flavor that complements grilled seafood.
36. Sambal Colo-Colo: A specialty of the Maluku Islands, Sambal Colo-Colo is a unique sambal made with bird's eye chili peppers, aromatic spices, vinegar, and fish sauce. It delivers a spicy and tangy punch, often used to enhance the flavors of fish or vegetable dishes.
37. Sambal Teri Medan: Originating from Medan in North Sumatra, Sambal Teri Medan features small dried anchovies (teri) cooked with chili peppers, shallots, garlic, and a touch of palm sugar. It offers a savory and slightly sweet taste that pairs well with rice and vegetables.
38. Sambal Lado Mudo: Hailing from West Sumatra, Sambal Lado Mudo is made with green chili peppers, shallots, garlic, and a touch of salt. It delivers a fresh and mildly spicy flavor that complements a variety of dishes, such as grilled fish or steamed vegetables.
39. Sambal Cakalang: Originating from Manado, Sambal Cakalang features smoked skipjack tuna (cakalang) blended with chili peppers, shallots, garlic, lime juice, and a hint of palm sugar. The smoky and tangy flavors of the fish create a unique and savory sambal that pairs exceptionally well with steamed rice.
40. Sambal Petis: This sambal combines chili peppers with petis, a thick and sweet shrimp paste, along with garlic, shallots, and lime juice. The combination of sweet, spicy, and tangy flavors makes it a popular condiment for seafood dishes in Java and Bali.
41. Sambal Kecicang: Hailing from the Riau Islands, Sambal Kecicang is made with dried shrimp, chili peppers, shallots, garlic, and lime juice. It offers a delightful umami flavor with a spicy kick, perfect for enhancing the taste of grilled fish or roasted vegetables.
42. Sambal Dabu-Dabu Santan: This sambal from North Sulawesi combines chili peppers, shallots, garlic, tomatoes, lime juice, and coconut milk. It offers a creamy and tangy flavor that pairs beautifully with grilled meats or as a dressing for salads.
43. Sambal Cabe Gendot: Hailing from Yogyakarta, this sambal is made with small, fiery chili peppers known as cabe gendot. Along with garlic, shallots, tomato, lime juice, and a touch of salt, it offers a fiery and tangy flavor that will awaken your taste buds.
44. Sambal Terong Balado: This sambal features eggplant (terong) cooked with chili peppers, shallots, garlic, tomatoes, and a touch of palm sugar. It offers a sweet, tangy, and spicy flavor that complements the mildness of the eggplant.
45. Sambal Dadak: Hailing from Central Java, Sambal Dadak is made with chili peppers, garlic, shallots, candlenuts, and a hint of palm sugar. It has a creamy texture and a milder heat compared to other sambals, making it a versatile condiment for various dishes.
46. Sambal Goreng Krecek: A hearty sambal made with krecek (beef skin cracklings), chili peppers, shallots, garlic, and spices. It offers a rich and chewy texture along with a spicy kick. Sambal Goreng Krecek is often enjoyed with steamed rice and other traditional Indonesian dishes.
47. Sambal Dabu-Dabu Bunga Pepaya: Inspired by the flavors of North Sulawesi, Sambal Dabu-Dabu Bunga Pepaya combines shredded papaya flowers, chili peppers, shallots, tomatoes, lime juice, and a touch of sugar. It offers a vibrant and tangy taste that complements various dishes, particularly grilled or fried fish.
48. Sambal Goreng Udang Petai: This sambal combines succulent shrimp, petai (stink beans), chili peppers, shallots, garlic, and spices. It delivers a robust and aromatic flavor, with the petai adding a unique and slightly bitter taste. Enjoy it as a side dish or as a condiment for rice dishes.
49. Sambal Kluet: Hailing from Aceh, Sambal Kluet is made with smoked fish, chili peppers, shallots, garlic, and tamarind paste. It offers a smoky and tangy flavor with a hint of sweetness, making it a perfect accompaniment for rice cakes or grilled seafood.
50. Sambal Durian: Known for its strong aroma and unique taste, Sambal Durian combines the creamy and pungent durian fruit with chili peppers, shallots, garlic, and lime juice. It creates a bold and flavorful sambal that is beloved by durian enthusiasts.
51. Sambal Dabu-Dabu Ikan Asin: This sambal originates from North Sulawesi and features the local specialty of ikan asin, or salted fish. Mixed with chili peppers, shallots, tomatoes, lime juice, and a touch of palm sugar, it delivers a savory and tangy flavor that is perfect for grilled seafood.
52. Sambal Gohu: Coming from Maluku, Sambal Gohu combines diced raw tuna with chili peppers, shallots, lime juice, and grated coconut. It offers a refreshing and citrusy taste, making it an excellent choice for those looking for a lighter and fresher sambal option.
53. Cincalok: Originating from the state of Malacca, cincalok is a unique fermented shrimp sauce. It is made by fermenting small shrimps with salt, resulting in a tangy and slightly briny flavor. Cincalok is commonly served as a condiment alongside dishes like ulam (Malaysian salad) or fried rice.
54. Sambal Tumis: This is a classic Malaysian sambal that features chili peppers, garlic, shallots, and a blend of spices cooked in oil. Sambal Tumis offers a robust and aromatic taste and can be customized by adding ingredients like dried anchovies (ikan bilis), tamarind paste, or shrimp paste. It pairs well with various dishes like stir-fried vegetables, seafood, or noodles.
55. Sambal Petai Ikan Bilis: This sambal combines petai (stink beans), dried anchovies (ikan bilis), chili peppers, garlic, shallots, and shrimp paste. It offers a bold and savory taste, with the petai adding a unique bitterness. Sambal Petai Ikan Bilis is often enjoyed with rice or as a topping for noodle dishes.
56. Budu: Hailing from the state of Kelantan, Budu is a traditional fermented fish sauce. It is made by fermenting anchovies with salt for several months, resulting in a flavorful and salty condiment. Budu is commonly used as a dipping sauce for grilled fish, vegetables, or as an ingredient in traditional Kelantanese dishes.
57. Sambal Hijau: Also known as "green sambal," Sambal Hijau is made with green chilies, shallots, garlic, and lime juice. It offers a vibrant and zesty flavor with a moderate level of spiciness. This sambal is perfect for adding a refreshing kick to grilled meats, seafood, or fried rice.
58. Sambal Tempoyak: Originating from the state of Pahang, Sambal Tempoyak is made with fermented durian pulp, chili peppers, shallots, and shrimp paste. It delivers a rich and complex flavor, combining the unique sweetness of durian with the umami of shrimp paste. Sambal Tempoyak is typically enjoyed with grilled fish or steamed vegetables.
59. Kicap Cili: This Malaysian chili sauce consists of a blend of chili peppers, garlic, shallots, vinegar, and soy sauce. It offers a tangy and slightly sweet taste, perfect for adding a spicy kick to noodles, stir-fries, or as a dipping sauce for snacks like fried chicken or spring rolls.
60. Sambal Hitam: Sambal Hitam, or "black sambal," is made by frying chili peppers, shallots, garlic, and shrimp paste until they turn dark and rich in color. It offers a smoky and intense flavor, often with a hint of sweetness. Sambal Hitam is a versatile condiment that can be used in stir-fries, as a marinade for meats, or as a dipping sauce for deep-fried snacks.
61. Budu Sambal: Combining Budu (fermented fish sauce) with chili peppers, shallots, and lime juice, Budu Sambal offers a unique blend of salty, tangy, and spicy flavors. This sambal is commonly enjoyed with grilled seafood, steamed vegetables, or as a condiment for traditional Malay dishes.
62. Sambal Nyonya: This sambal is a specialty of Peranakan cuisine, blending Chinese and Malay flavors. It combines chili peppers, shallots, garlic, belacan (shrimp paste), tamarind paste, and a medley of spices. Sambal Nyonya offers a harmonious balance of spicy, savory, and tangy notes, making it a delightful accompaniment to various dishes.
63. Sambal Nenas: This sambal features the tropical sweetness of pineapple, blended with chili peppers, shallots, garlic, and lime juice. Sambal Nenas offers a tantalizing fusion of tangy, spicy, and slightly fruity flavors. It pairs wonderfully with grilled seafood, roasted meats, or as a condiment for rice dishes.
64. Sambal Jantung Pisang: Originating from the state of Johor, Sambal Jantung Pisang is a unique sambal made with the tender inner core of banana stems. It is mixed with chili peppers, shallots, shrimp paste, and lime juice. The result is a sambal with a mild and slightly crunchy texture, coupled with a savory and tangy taste. It is often enjoyed with rice or as a side dish.
65. Sambal Belut: Sambal Belut features the unique ingredient of eel, combined with chili peppers, shallots, garlic, and various spices. It offers a rich and robust flavor, with the eel adding a distinctive earthiness to the sambal. Sambal Belut is typically served with rice, noodles, or used as a stuffing for grilled fish.
66. Sambal Tempoyak Ikan Patin: This sambal combines the creamy and tangy flavors of tempoyak (fermented durian) with the popular freshwater fish called ikan patin. The sambal also includes chili peppers, shallots, garlic, and shrimp paste. Sambal Tempoyak Ikan Patin brings together the rich and unique taste of durian with the succulent and tender fish, resulting in a truly extraordinary culinary experience.
67. Sambal Hitam Pahang: Hailing from the state of Pahang, Sambal Hitam Pahang is made with blackened chili peppers, shallots, garlic, tamarind paste, and shrimp paste. The charring of the chili peppers gives this sambal its distinct dark color and smoky flavor. Sambal Hitam Pahang adds depth and complexity to dishes such as grilled meats, seafood, or even stir-fried vegetables.
68. Sambal Cincang: Sambal Cincang is a fiery sambal made by grinding chili peppers, garlic, shallots, and dried shrimp. The addition of dried shrimp provides a rich umami flavor to the sambal. Sambal Cincang is perfect for those who prefer a spicy condiment with a robust seafood undertone. It pairs exceptionally well with grilled seafood, noodle dishes, or even as a topping for fried rice.
69. Tukir: Tukir is a popular sauce in Timor-Leste, made from roasted or grilled tomatoes, chili peppers, garlic, shallots, and spices. It offers a tangy and mildly spicy flavor, perfect for adding a zing to grilled meats, roasted vegetables, or even as a dipping sauce for snacks.
70. Lafaek Sauce: Lafaek Sauce is a versatile condiment made from a combination of fresh herbs, such as coriander and mint, blended with lime juice, chili peppers, garlic, and shallots. It offers a refreshing and citrusy taste, often used as a dipping sauce for grilled fish, steamed vegetables, or even drizzled over rice dishes.
71. Xarok: Xarok is a traditional Timorese chili paste made from a blend of chili peppers, garlic, shallots, and oil. It provides a fiery and robust flavor, used as a condiment to enhance the taste of various dishes.
72. Batar Da'an: Batar Da'an is a traditional Timorese spice paste, typically made with a mixture of turmeric, ginger, garlic, shallots, and other aromatic spices. While not specifically a sauce or sambal, it is often used as a base for many Timorese dishes, adding depth and flavor to stews, curries, and soups.
73. Kakuluk Mussel Sauce: Kakuluk Mussel Sauce is a specialty of Timor-Leste, made from locally sourced mussels. The mussels are cooked with chili peppers, garlic, shallots, and spices to create a savory and aromatic sauce. It adds a distinct seafood umami flavor to dishes and is often used as a dipping sauce or drizzled over grilled seafood.
74. Ikan Loos Sauce: Ikan Loos Sauce is a tangy and spicy sauce made from the fermented fish called ikan loos, native to Timor-Leste. The fish is combined with chili peppers, shallots, lime juice, and other seasonings to create a pungent and flavorful sauce. It is commonly used as a condiment for grilled meats or as a topping for traditional Timorese dishes.
75. Ai Manas: Ai Manas, meaning "spicy sauce" in Tetum (one of the official languages of Timor-Leste), is a versatile chili sauce made from a variety of chili peppers, garlic, shallots, vinegar, and salt. It offers a fiery kick and can be adjusted to personal spice preferences. Ai Manas is used as a dipping sauce, marinade, or added to soups and stews for an extra punch of heat.
76. Daun Ubi Tamarind Sauce: Daun Ubi Tamarind Sauce is a unique sauce made from tamarind pulp, chili peppers, shallots, and aromatic herbs like daun ubi (cassava leaves). It balances tangy, sweet, and herbal flavors, creating a delightful complement to grilled meats, vegetables, or rice-based dishes.
77. Sinamak: Sinamak is a spicy vinegar-based condiment that originates from the Western Visayas region of the Philippines. It is made by infusing cane vinegar with garlic, chili peppers, ginger, and other spices. Sinamak offers a fiery and tangy flavor, commonly used as a dipping sauce for grilled meat, seafood, or as a flavorful addition to soups and stews.
78. Banana Ketchup: Banana ketchup is a beloved Filipino condiment with a fascinating history. It is made from mashed ripe bananas, vinegar, sugar, and spices. The result is a sweet and tangy sauce with a rich red color. Banana ketchup is often used as a dipping sauce for fried dishes, burgers, and as a general-purpose condiment.
79. Atchara: Atchara is a pickled relish made from shredded unripe papaya, carrots, bell peppers, and onions. It is then marinated in a mixture of vinegar, sugar, and spices. Atchara provides a sweet, tangy, and slightly sour flavor, serving as a refreshing accompaniment to rich and savory dishes like grilled meats, fried fish, or as a topping for sandwiches and burgers.
80. Lechon Sauce: Lechon Sauce is a savory and slightly sweet sauce commonly paired with the iconic Filipino roast pig called lechon. It is made from liver, vinegar, breadcrumbs, sugar, and various spices. Lechon sauce adds depth and richness to the succulent roasted meat, and it can also be enjoyed with other grilled meats or as a dipping sauce for Filipino-style spring rolls (lumpia).
81. Mang Tomas: Mang Tomas is a popular sauce in the Philippines often served with lechon, grilled meats, or roasted pork. It has a thick and savory flavor profile, made from a combination of liver, vinegar, breadcrumbs, and spices. Mang Tomas sauce is known for its rich umami taste, providing a perfect complement to the tender and flavorful meats.
82. Bagoong: Bagoong is a traditional Filipino condiment made from fermented shrimp or fish paste. It comes in various forms and flavors, such as bagoong alamang (shrimp paste) and bagoong isda (fish paste). Bagoong offers a salty and savory taste, often used as a dipping sauce, flavor enhancer in dishes, or as a base for various Filipino stews and stir-fries.
83. Toyomansi: Toyomansi is a simple yet delightful Filipino dipping sauce made from a mixture of soy sauce (toyo) and calamansi juice (mansi). It provides a harmonious balance of salty and citrusy flavors, commonly used as a dipping sauce for grilled or fried dishes like barbecued meats, fried fish, or even as a dressing for salads.
84. Sukang Maanghang: Sukang Maanghang, or spicy vinegar, is a popular condiment in the Philippines. It is made by infusing vinegar with fresh chili peppers, garlic, and other spices. This fiery vinegar offers a tangy and spicy kick, often used as a dipping sauce or as a flavoring agent for various Filipino dishes, such as adobo or sinigang.
85. Sawsawan: Sawsawan refers to a range of dipping sauces in Filipino cuisine. These sauces can vary widely in flavors and ingredients, depending on the region and personal preference. Popular sawsawan options include vinegar with chopped onions and chili, soy sauce with calamansi or lime juice, or even spicy soy sauce blends with garlic and chili. Sawsawan is a versatile accompaniment to grilled meats, seafood, or even street food like skewered barbecue.
86. Escabeche Sauce: Escabeche sauce is a sweet and tangy sauce used in Filipino cuisine, particularly for escabeche dishes. It is made from a combination of vinegar, sugar, and spices like ginger, garlic, and onions. The sauce is often poured over fried fish or chicken, creating a delicious glaze and adding a flavorful punch to the dish.
87. Sinigang Mix: Sinigang is a popular Filipino sour soup known for its tangy and savory flavors. While not a sauce in the traditional sense, sinigang mix is a powdered seasoning blend that is added to the soup to achieve its distinctive sour taste. It is typically made from tamarind, giving the soup a pleasant tartness.
88. Spicy Vinegar Dipping Sauce: This is a simple and versatile dipping sauce made by combining vinegar, sliced chili peppers, garlic, and sometimes onions. It adds a tangy and spicy kick to various dishes, such as grilled meats, lumpia (spring rolls), or even fried snacks like fish balls.
89. Ube Halaya: Ube halaya is a sweet purple yam jam that can be used as a sauce or filling in Filipino desserts. It is made by simmering mashed purple yam with coconut milk, condensed milk, and sugar until it thickens into a luscious and vibrant purple-hued mixture. Ube halaya is often used as a topping for halo-halo (a popular Filipino dessert) or as a filling in pastries and cakes.
90. Kare-Kare Sauce: Kare-Kare is a traditional Filipino stew made with oxtail, tripe, and vegetables, simmered in a rich peanut sauce. The sauce is prepared by combining ground peanuts or peanut butter with achuete (annatto) oil, garlic, onions, and other spices. The result is a creamy and savory sauce that pairs perfectly with the tender meat and vegetables in the stew.
91. Prahok: Prahok is a pungent and strong-smelling fermented fish paste that holds a special place in Cambodian cuisine. It is made by fermenting fish, usually mudfish, with salt and leaving it to mature in earthen jars. Prahok is commonly used as a base ingredient in many Cambodian dishes, providing a distinctive umami flavor.
92. Tuk Trey: Tuk Trey is a versatile dipping sauce commonly found in Cambodia. It is a blend of fish sauce, lime juice, sugar, garlic, and chili peppers. This sauce strikes a balance between the salty, sour, sweet, and spicy flavors, making it a perfect accompaniment for grilled meats, seafood, or fresh spring rolls.
93. Kroeung: Kroeung is a fragrant and flavorful spice paste that forms the foundation of many Cambodian dishes. It is a blend of various herbs and spices, including lemongrass, galangal, turmeric, garlic, shallots, and more. Kroeung adds depth and complexity to stews, curries, and stir-fries, infusing the dish with aromatic and savory notes.
94. Kampot Pepper Sauce: Cambodia is known for its exquisite Kampot pepper, which is renowned for its unique flavor and aroma. Kampot pepper sauce is made by grinding the peppercorns with other ingredients like garlic, salt, and lime juice. It offers a distinctive spicy and citrusy flavor, often used as a dipping sauce or a condiment for grilled meats and seafood.
95. Saraman Curry Paste: Saraman curry paste is a rich and fragrant spice paste used in Cambodian cuisine, particularly in saraman curry dishes. It typically includes ingredients such as lemongrass, galangal, garlic, shallots, turmeric, and a variety of spices. The paste is cooked with coconut milk and protein of choice, resulting in a creamy and aromatic curry.
96. Tuk Prahok: Tuk Prahok is a traditional Cambodian sauce that combines prahok (fermented fish paste) with various ingredients such as palm sugar, garlic, and chili peppers. The result is a bold and savory sauce that is commonly used in dishes like bai sach chrouk (grilled pork with rice) or as a dipping sauce for fresh vegetables.
97. Kreung: Kreung, similar to kroeung mentioned earlier, is a versatile Cambodian herb paste used in cooking. It typically includes a combination of lemongrass, galangal, kaffir lime leaves, and other aromatic herbs and spices. Kreung adds depth of flavor to soups, stews, and stir-fries, giving Cambodian dishes their distinct taste.
98. Prahok Ktis: Prahok Ktis is a popular Cambodian dip made from prahok, coconut milk, and a variety of aromatic ingredients such as lemongrass, kaffir lime leaves, and shallots. It is often eaten with fresh vegetables, such as cucumber or green mango, providing a creamy and tangy counterpart to the crispness of the vegetables.
99. Num Prik: Num Prik is a spicy and tangy Cambodian chili dip made from roasted chilies, garlic, shallots, and other seasonings. It is typically served as a condiment alongside grilled meats or as a dipping sauce for fried snacks. Num Prik offers a fiery kick and bursts of flavor that complement a wide range of Cambodian dishes.
100. Nuoc Cham: Nuoc Cham is the quintessential Vietnamese dipping sauce, a perfect balance of sweet, sour, salty, and umami flavors. It is made from a combination of fish sauce (nuoc mam), lime juice, sugar, water, garlic, and chili peppers. Nuoc Cham is commonly served with spring rolls, grilled meats, or used as a dressing for noodle salads.
101. Hoisin Sauce: Hoisin sauce is a rich and thick sauce made from soybean paste, garlic, vinegar, sugar, and spices. It offers a sweet and savory taste with hints of umami. Hoisin sauce is often used as a condiment or glaze for barbecued meats, as a dip for spring rolls, or as a key ingredient in various Vietnamese stir-fry dishes.
102. Mam Nem: Mam Nem is a unique and pungent fermented anchovy sauce commonly used in central and southern Vietnamese cuisine. It is made by fermenting anchovies with salt and rice bran. Mam Nem has a strong, salty, and tangy flavor and is used as a dipping sauce or as an essential ingredient in dishes like bun mam (fermented fish noodle soup).
103. Mam Ruoc: Mam Ruoc is a fermented shrimp paste that is commonly used in Vietnamese cuisine, particularly in the central and southern regions. It has a strong and distinctive aroma and is used as a base ingredient in various dishes such as bun bo Hue (spicy beef noodle soup) or canh chua (sour soup). The rich umami flavors of Mam Ruoc add depth and complexity to these dishes.
104. Ca Com: Ca Com is a specialty sauce from the Mekong Delta region of Vietnam. It is made from a small freshwater fish called ca com, which is fermented with salt and spices. The resulting sauce has a salty and slightly sweet flavor, with a distinct seafood aroma. Ca Com is often used as a dipping sauce for fruits, vegetables, and fermented rice cakes.
105. Mam Nem Chua: Mam Nem Chua is a unique and tangy dipping sauce that originates from the northern region of Vietnam. It is made from fermented pickled pork or beef wrapped in banana leaves, combined with garlic, chili, and vinegar. This sauce offers a delightful balance of sourness, saltiness, and a touch of spice, and is commonly enjoyed with boiled pork or grilled dishes.
106. Nuoc Mau: Caramel sauce, or Nuoc Mau in Vietnamese, is a versatile sauce used in both savory and sweet dishes. It is made by caramelizing sugar until it reaches a deep amber color and then combining it with fish sauce, water, and sometimes other ingredients like ginger or garlic. Nuoc Mau adds a rich, sweet, and slightly savory flavor to dishes such as Thit Kho (caramelized pork) or as a drizzle over flan for dessert.