The Minangkabau community has a variety of distinctive and unique sambals. Here are some popular types of sambals in Minangkabau cuisine:
Sambal Balado: One of the most famous sambals, made from coarsely ground red chilies mixed with shallots, garlic, and tomatoes. It is usually used for various dishes such as chicken, fish, or eggs.
Sambal Lado Mudo (Green): This sambal is made from green chilies, green tomatoes, shallots, and garlic. It has a fresher taste and is suitable for dishes like grilled fish or roasted chicken.
Sambal Ijo: Similar to Sambal Lado Mudo but often spicier and slightly coarser in texture.
Sambalado Tanak: This sambal uses red or green chilies cooked with coconut milk, petai (stink beans), eggplant, and anchovies. It has a savory and spicy taste with a distinctive aroma from the petai and anchovies.
Sambal Cincang: A sambal that uses finely chopped chilies, usually mixed with minced meat (such as beef) and various spices, giving it a rich and complex flavor.
Sambal Tuk Tuk: A special sambal made with red chilies, shallots, and shrimp paste, often mixed with fried dried anchovies.
Each of these sambals not only adds spiciness to dishes but also provides unique aromas and flavors that enrich Minangkabau cuisine
