MAIN INGREDIENTS
Sambal bongkot is a type of Indonesian sambal that features bongkot, the Indonesian term for torch ginger (lat. Etlingera elatior) flower buds, as one of its key ingredients.
Torch ginger is known for its distinct aroma and slightly spicy, floral flavor, which adds a unique taste to the sambal. Sambal bongkot is particularly popular in Bali and other parts of Indonesia, where torch ginger is commonly found and used in traditional cooking.
MAIN INGREDIENTS
Sambal kukus is a type of Indonesian sambal that's prepared by steaming (kukus means "steamed" in Indonesian). This method of preparation is somewhat less common compared to the more traditional sambals that are either raw or fried.
The steaming process blends the flavors of the ingredients while maintaining some of their fresh characteristics. Typically, sambal kukus includes a variety of ingredients such as chili peppers, shallots, garlic, tomato, lime juice, and shrimp paste (terasi) for added umami.
MAIN INGREDIENTS
Sambal embe is a type of Indonesian sambal originating from Bali. It is a spicy chili sauce that features a combination of red chili peppers, shallots, garlic, shrimp paste (terasi), salt, and sometimes a touch of lime juice or vinegar for acidity.
What sets sambal embe apart is the addition of fried shallots, which give it a distinctive savory and slightly sweet flavor, as well as a crunchy texture. The sambal is typically prepared by grinding the chili peppers, garlic, and shallots into a paste, then sautéing this mixture with the shrimp paste to enhance its flavors.
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