Sambal variations @ Malaya

Sambal is a chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. 

Sambal is an Indonesian loanword of Javanese origin (sambel). It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.

Various recipes of sambals are usually served as hot and spicy condiments for dishes, such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs), and various soto soups. There are 212 variants of sambal in Indonesia, with most of them originating in Java.