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Sambal Asam Sauce Starter

Asam is the Indonesian word for tamarind, a tropical fruit that lends our Sambal Asam Sauce Starter its tangy, sweet and sour flavor. Boasting a much milder heat than other types of Indonesian sambals, Sambal Asam also features an authentic blend of mild peppers with hints of coconut and lime.

· Simply add water and simmer to create a flavorful Sambal Asam

· Sweet and tart flavor with hints of lime and coconut

· Dairy-free

D'allesandro
Price: $12.00
$1.33 / Ounce

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Suggested uses

Use as a condiment for Indonesian, Malaysian or Thai foods, including noodle and rice dishes. Makes a unique dipping sauce for prawn crackers, crudités, meat and chicken skewers.

Basic prep

Simmer 5 TBSP water, whisk in 5 TBSP (one packet) sauce starter. Refrigerate. Can be stored up to two weeks.

Storage & handling

Store in a dry, cool place.

Ingredients

Coconut sap sugar, Red bell pepper, Coconut milk powder (Coconut milk, tapioca maltodextrin, gum acacia), Tamarind, Tomato, Contains 2% or less of Dried chiles, Salt, Onion, Garlic, Lime juice powder (Maltodextrin, lime juice solids), Gum acacia, Xanthan gum. Contains: Tree Nuts.

Sambal is an Indonesian and Malaysian chile sauce typically made with chile peppers and a wide variety of additional ingredients, including ginger, tamarind, lime juice, palm sugar, garlic, and more. There are hundreds of varieties of sambals, and recipes vary greatly depending on regional tastes and availability of ingredients. Textures also vary from chunky to very smooth depending on the mode of preparation, which traditionally included a stone mortar and pestle. Sambal oelek, one of the most widely known varieties, derives its name from the pestle traditionally used to prepare it.

The main ingredient in many sambals, hot chile peppers of the genus Capsicum, are not native to Southeast Asia. Part of the Capsicum annuum family, these kinds of peppers have been part of the human diet in the Americas since at least 7500 BC. They were introduced to the Indonesian archipelago in the 16th century by Spanish and Portuguese sailors, although there is evidence to suggest that precursors to today’s sambal sauces made with ingredients like ginger were in use before the 16th century.

Sambal is used in Indonesia and Malaysia as an all-purpose condiment. It can be added to rice and noodle dishes, meat, rice, and eggs, or incorporated into marinades and dips.

Classic recipe

Mie Goreng with Sambal Asam

Mie Goreng is a fried noodle dish popular in Indonesia, Malaysia, and Singapore. Our Sambal Asam Sauce Starter is a traditional condiment flavored with tamarind, which provides a sweet, tangy contrast to the noodle dish’s savory flavors.