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sambal
(ˈsæmbəl, ‖ sambal)
Also sambaal, sambel.
[Malay.]
A highly seasoned condiment, of Malayan and Indonesian origin, consisting of raw vegetables or fruit prepared with spices and vinegar and used as a relish; found also in other (esp. S. Afr.) cookery. Cf. pol sambol.
1815A. Plumptre tr. Lichtenstein's Trav. S. Afr. II. iv. xxxiii. 84 Sambal is a mixture of gherkins cut small, onions, anchovies, Cayenne pepper, and vinegar. 1817S. Raffles Hist. Java I. 98 The most common seasoning..is the lombok; triturated with salt, it is called sámbel. 1839T. J. Newbold Brit. Settlements in Straits of Malacca II. xii. 178 The ordinary food of Malays..is rice, and in times of scarcity, sago seasoned with a little salt fish, Blachang, the caviar of the East, made with acid fruits, &c., into a variety of condiments termed Sambals. 1871Cape Monthly Mag. June 334 They make a sort of chutnee out of quinces, which they call ‘sambal’. 1933L. Ainsworth Confessions Planter in Malaya 145 The usual small side-dishes containing what are known as ‘sambals’, which consist of such things as fried ground nuts, shredded cucumber, burnt grated coconut, Bombay duck and red and green chillies. 1942S. Cloete Hill of Doves xxiii. 328 He thought of food once more—bobotee; breede, made of mutton ribs; cucumber sambal. 1950Cape Times 7 June 16/1 Her letter has reference to melktert, brandied peaches, kreef frikkadels, quince sambaal—all things which are becoming a lost art to us. 1953du Plessis & Lückhoff Malay Quarter i. 15 The spicy stew is enhanced by means of various sambals or condiments. 1971L. Charteris Saint & People Importers iii. 24 Order me some samosas, lamb curry, pilau rice, dhal, and all the sambals you can crowd on the table. 1978Courier-Mail (Brisbane) 26 Oct. 25/3 We ordered..a made-on-the-premises sambal mixing pineapple, capsicum and mild chillies in soy sauce, sugar and vinegar. |