Talk:Sambal

Sambal Djeroek

I've added this, and i assure you its quite real as i've bought jars of the stuff in the Netherlands. However i have no idea what its called, as djeroek is probably the Dutch spelling. Djeroek is basicly a leaf from a tree that is similar to the lemon tree, and gives a zesty citrus like taste.

Djeroek is same as jeruk. Djeroek is in Indonesian old spelling system (until 1959), while jeruk is in current spelling system. Jeruk means lemon or orange. In this case it means lemon.

Ah figures, the 'Dj' would be the Dutch spelling, like the older Djakarta, on the account of the Dutch 'j' being a bit like the English 'y' (as in you). Thanks.

Etymology

What is the etymology of this word? Does it come from the South Indian Sambar (dish)? Badagnani 20:01, 25 June 2007 (UTC)

there is a popular condiment type efort in South Africa known as Sambals. It is most likely derived from this dish as there are many "cape malay" (often in fact indonesian) influences in common south african cooking —Preceding unsigned comment added by 41.245.3.58 (talk) 17:35, 1 August 2008 (UTC)

Don't think so, a cursory look at sambar shows that it has little if any resemblance to sambal. Sambar is also relatively new (18th century), and usually accompanies idli. Interestingly, idli may have been introduced from Southeast Asia. So it could be the other way round, the indian sambar originated from sambal.

What is Sambal?

From reading the article, I have no real clue as to what Sambal is, and what it is not. The list of dozens of variants is useful...but...what do they have in common that makes them "Sambal"? 98.234.53.26 (talk) 03:56, 14 August 2009 (UTC)

It's the chilli, basically sambal is a chilli sauce. —Preceding unsigned comment added by Rosa lilian (talk • contribs) 07:05, 16 December 2009 (UTC)

I'd say it's more appropriately defined as seasoned chili paste. — Preceding unsigned comment added by 58.71.170.249 (talk) 09:12, 9 November 2012 (UTC)

mortar and pestle

The article in its current form has the meanings of mortar and pestle reversed in its usage. The mortar is the vessel and the pestle is the thing used for crushing.--75.80.43.80 (talk) 09:17, 8 April 2011 (UTC)

The mortar is called cobek in Indonesian; the pestle is an ulek, ulekan, or ulek-ulek. FolkertMuller (talk) 21:14, 11 April 2018 (UTC)

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Sambal petis mismatched link

I have discovered an incorrect link in the paragraph on Sambal petis. The link behind Petis, mistakenly leads to a page on a commune in Romania. I do not know how to rectify this, who wants to do this or can help me with this. — Preceding unsigned comment added by Louisspoorloos (talk • contribs) 14:36, 9 November 2011 (UTC)

Done, now linked to article Shrimp paste with subsection "petis udang". - Takeaway (talk) 16:09, 9 November 2011 (UTC)

It's stupid to categorise/segregate food by country. Foods is a component of culture, culture belongs to communities/races/tribes not political entity.

For example : Sambal Tumis exist in both Malaysia and Indonesia, both in the Malay heartland/majority area. Sambal Belacan and Sambal Terasi both refers to the same thing. Sambal Tempoyak also exist in both country.

All those three are actually Malay Sambal, it doesn't matter Indonesian Malay or Malaysian Malay.

I also suspect that the source for the etymology of the word sambal might be wrong. Sambal is so fundamental in food culture of the Malays, it's hard to imagine the life of Malays without the word sambal. So hard to think of the word sambal as of Javanese origin. Why can't just leave the word alone, without having to mention who's loaning to whom. There are practically hundreds, if not thousands of words that is shared Malay and Javanese vocabs especially Jawa Kromo. — Preceding unsigned comment added by 219.92.11.113 (talk) 08:29, 11 February 2012 (UTC)

2 Other Sambals

When I lived in Indonesia, I tried most of the ones already listed, but it SEEMS as if two are missing. Sadly, I don't remember the names.

1) When I did some work in NTT, in Waingapu, they served me a sambal that tastes a LOT like salsa. It was very refreshing. I never found it elsewhere, despite having visited several other parts of Indonesia.

2) In 2016, I was in the mountains near Bumi Ayu (there's a famous tourist destination near there, but I can't recall the name) and I was served a dry sambal. I'm sure it had MSG in it. I can't remember ever being given a dry sambal at any other time, and it was quite tasty.

I think it might be interesting for foodies to know about these two, if someone knows the names...ReveurGAM (talk) 17:40, 28 May 2019 (UTC)

Proposed merge of Sambal tuktuk into Sambal

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.

The result of this discussion was Merge. Haleth (talk) 02:51, 17 March 2021 (UTC)

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There isn't enough reliably sourced content for a separate article Spudlace (talk) 03:56, 9 August 2020 (UTC)

• Support, agree there is insufficient content for a separate article. Dan arndt (talk) 06:22, 10 August 2020 (UTC)
• Support. There is little potential for expanding the topic (even the Indonesian WP page gives just as little info), so it's better mentioned here in the list of Indonesian sambals. –Austronesier (talk) 15:36, 11 August 2020 (UTC)

• Support Only source for the sambal tuktuk article is a recipe. Makes sense to include it in the main sambal article as it is just another variant. Geoff | ^{Who, me?} 17:39, 23 September 2020 (UTC)

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