The name “lunu miris” can be literally translated as “salt chilli”, and as the name indicates, dried red chilli is the main ingredient for this sambol. In addition to that onions, crumbled Maldive fish, salt, and lime juice are grounded together to get the spicy and exotic flavour. This traditional dish is taken with many kinds of food from rice to home-made bread.
Sambal is a condiment that has a chilli-based sauce. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines, and Sri Lanka, as well as in the Netherlands and in Suriname, through Javanese influence.
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The chilli pepper and citrus juice give its fresh sour and spicy flavour, usually used as a condiment for seafoods, especially various recipes of ikan bakar (grilled fish). Dabu-dabu comes close to the Mexican salsa, sometimes being described as Manado’s raw sambal.
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Literally means “fried sambal”. It is a mix of ingredients including crisp fried shallots, red and green chillies, salt, briefly stir-fried in oil. It can be made into a whole different dish by adding other ingredients, such as in this recipe where green papaya is added. The green papaya sambal is pictured here with fragrant rice and shredded chicken.
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A common Indonesian style of sambal. Similar to the Malaysian Sambal Belacan, but with a stronger flavour since terasi is more tangy and fermented. Other ingredients may include red and green peppers, terasi, sugar, salt, lemon or lime juice (tangy, strong). One version omits the lime juice and has the sambal fried with pounded tomatoes.
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