my version -- cooked with ginger, garlic, lime juice, chili, palm sugar, lemon grass, coconut milk, etc.; served jasmine rice and mango cucumber salad...
Sambal is a chilli 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 loan-word of Javanese and Sundanese origin (sambel).
Sambal is often described as a hot and spicy Indonesian relish. It likely originated from Java, as etymology studies suggests that the term is a loanword derived from Javanese sambel. However, its main ingredient, chili pepper of the genus Capsicum, is not native to Southeast Asia, but from the Americas. Common variants used in sambal recipes include Cayenne pepper and bird's eye chili pepper (both varieties of Capsicum annuum). These variants are native to the Western Hemisphere and were introduced to the Indonesian archipelago in the 16th century by Portuguese and Spanish sailors during the Columbian exchange. Researchers note that the people of the Maritime Southeast Asia were already familiar with a type of hot and spicy relish prior to the 16th century. -- Wikipedia
"Traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked. There are two main categories of sambals in Indonesia, they are sambal masak (cooked) and sambal mentah (raw). Cooked sambal has undergone a cooking process that resulted in a distinct flavour and aroma, while raw sambal is mixed with additional ingredients and usually consumed immediately. Sambal masak or cooked sambals are more prevalent in western Indonesia, while sambal mentah or raw sambals are more common in eastern Indonesia."