Sambal balado – chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.[1] Minang sambal balado often mixed with other ingredients to create a dish, such as egg, eggplant, shrimp or anchovy.
Sambal colo-colo – sambal from Maluku region. It consists of chili, tomato pieces, shallots, and lime it has a chiefly sour taste. It is suitable for barbecue dishes, especially fish.
Sambal dabu-dabu – sambal consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt.[2]
Sambal roa - hot sambal that uses chili, tomatoes and spices with smoked Hemiramphus fish from Gorontalo and North Sulawesi. Suitable with rice or fried banana.[3]
Sambal goreng – sambal that made of a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients.
Sambal kacang – sambal of mixture of chili with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water.
Sambal matah – raw shallot and lemongrass sambal. It contains a lot of finely chopped shallots, chopped bird's eye chili, lemongrass, cooking oil with a dash of lime juice.[4]
Sambal petai – sambal of mixture of red chili, garlic, shallot, and petai green stinky bean as the main ingredients.
Sambal petis – sambal that uses chili, shrimp paste, peanuts, young banana, herbs and spices.[5]
Sambal rica-rica – hot sambal that uses ginger, chili, lemon and spices. Suitable for barbecue meats and chicken.[6]
Sambal tempoyak – sambal made from fermented durian called tempoyak. The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness.[7]
Kecap manis (sweet soy sauce) – sweetened aromatic soy sauce.
Kecap manis sedang (medium sweet soy sauce) – medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste than sweet soy sauce.
Kecap ikan (fish sauce) – semi-solid condiment made from fish or krill that have been fermented and coated in salt.
Kecap inggris (Worcestershire sauce) – fermented sauce made of anchovies and spices.
Lengkare – savoury and sweet shrimp paste, similar to terasi.
Saus tiram (oyster sauce) – oyster sauce with dark coloured.
Saus tomat (tomato ketchup) – sweet and tangy sauce made from tomatoes, sugar, and vinegar, with seasonings and spices.
Tauco – paste made from preserved fermented yellow soybeans, commonly used in tahu tauco, swike, kakap tahu tausi or cah kangkung.
Terasi – dried shrimp paste, usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder.
Tapai – traditional fermented condiment made of rice or other starchy foods, usually used as condiment or topping in sweet dessert, such as es campur and es doger.
Tempoyak – fermented durian made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation.[10]
Lalab – slices of fresh vegetables as relish or garnish on the side of main dishes, such as slices of cucumber, tomato, cabbage, lettuce and lemon basil, Usually also include sambal chili paste, such as in the presentation of ayam penyet and pecel lele.
Abon (meat floss) – dried meat product with a light and fluffy texture similar to coarse cotton. It can be made from beef, chicken or fish.
Bawang goreng (fried shallots) – crispy fried onions or shallots sprinkled upon various dishes to give aroma and crispy texture.
Hagelslag or meses (sprinkles) – very small pieces of confectionery used as a decoration or to add texture to foods such as breads, roti bakar, doughnuts or ice cream.
Kerisik – sprinkle condiment made from coconut with dark brown colour, commonly used in Malay cuisine, such as rendang and laksa.
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