Sambal terasi is an Indonesian chili paste made primarily from fresh red chilies and fermented shrimp paste known as terasi. It is one of the most common and widely used sambals across Indonesia and serves as a versatile condiment that accompanies a variety of dishes, from fried fish and vegetables to rice and tofu. The key ingredient, terasi, is made from ground, salted, and fermented small shrimp that is sun-dried and either formed into blocks or sold loose. Before being used in sambal, terasi is typically toasted or fried to reduce its strong odor and enhance its umami flavor. The sambal is prepared by grinding red chilies, garlic, shallots, and sometimes tomatoes together with the toasted shrimp paste using a mortar and pestle, though modern versions may use a blender. Palm sugar is added to introduce sweetness, and tamarind juice or lime juice provides a sour note to balance the flavors. Salt is used for seasoning, and a small amount of oil is often added to blend everything smoothly or to fry the sambal further if a cooked version is desired. There are two main types of sambal terasi: sambal terasi mentah (raw), which uses raw chilies and ingredients and is served fresh, and sambal terasi matang (cooked), where the ingredients are sautéed to develop a deeper, more mellow flavor. Sambal terasi is an essential part of Indonesian cuisine and is found in households and restaurants throughout the country. It is known for its bold, savory taste and ability to enhance even the simplest dishes. While it can be very spicy depending on the amount and type of chilies used, it is always characterized by its complex combination of spicy, salty, sweet, and tangy notes. Because of its strong flavor and the presence of shrimp paste, sambal terasi is often made in small batches and consumed fresh, although it can be stored for several days in a sealed container in the refrigerator. In Malaysia, sambal terasi is known as sambal belacan.
This quintessential Southeast Asian condiment is usually made only with spicy chili peppers and salt. It is occasionally adapted with lime juice, onions, sugar, ginger, shrimp paste, or vinegar. Traditionally prepared in a mortar, it is characterized by its thick consistency and an incredibly strong and sharp flavor. This original Indonesian creation has gained worldwide acclaim, and store bought varieties are available at numerous Asian food markets and international stores around the world. Sambal is used in a variety of Asian dishes, usually as a spicy condiment, seasoning, or a topping served alongside meat, seafood, vegetables, or rice.
Sambal kacang is an Indonesian peanut-based chili sauce, commonly used as a dipping sauce or dressing for dishes like satay, gado-gado, ketoprak, and nasi uduk. It has a rich, nutty flavor with a balance of spiciness, sweetness, and umami, making it one of the most beloved sambals in Indonesian cuisine. Unlike regular chili-based sambals, sambal kacang is made with roasted peanuts blended with chilies, garlic, palm sugar, tamarind, and sweet soy sauce (kecap manis), creating a thick, creamy, and slightly spicy sauce. Some variations may include coconut milk for extra richness or lime juice for a tangy kick.
Sambal lado merah is a classic West Sumatran chili sauce known for its vibrant red color, smooth texture, and moderately spicy, tangy-sweet flavor. It’s a staple condiment in Minangkabau cuisine, commonly served with dishes like ayam pop, fried fish, or grilled meats to add heat and depth. Unlike chunkier sambals, sambal lado merah is typically boiled and blended, resulting in a silky consistency. Its primary ingredients include red chilies, shallots, garlic, and ripe tomatoes, all of which are first boiled to soften them and mellow their raw sharpness. Once blended, the mixture is sautéed until fragrant and seasoned with salt, sugar, and a splash of lime juice, giving it a balance of spicy, sweet, and tangy notes. The end result is a bright, aromatic, and slightly oily sambal that complements mild dishes beautifully.
Kuah cuka is a vinegar-based sauce commonly used in Indonesian cuisine, particularly in pempek, the famous fish cake dish from Palembang, South Sumatra. It has a sweet, sour, spicy, and slightly salty flavor profile, making it the perfect dipping sauce for deep-fried or steamed dishes. The sauce is made by simmering palm sugar (gula aren or gula jawa) with rice vinegar (cuka), garlic, chili, and salt. Some variations also include soy sauce or dried shrimp for added depth. The combination of sweetness from the sugar, acidity from the vinegar, and heat from the chilies gives kuah cuka its signature bold and tangy taste. In traditional pempek Palembang, kuah cuka is drizzled generously over the fish cakes or served on the side as a dipping sauce. It is also used in some Indonesian salads, grilled dishes, or as a marinade for a tangy twist.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable.
For the “Top 5 Indonesian Dipping Sauces” list until May 15, 2026, 277 ratings were recorded, of which 209 were recognized by the system as legitimate.
TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods,
instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
