j*ni wrote:

> Hark! I heard "Gregory Morrow" > say:
>
> > I make a chicken/pork marinade with orange juice (can also use
grapefruit
> > juice), garlic, and sambal. Makes for a very nice "spicy citrus"
> > flavor....
>
> I'd never heard of "sambal", so I looked it up at www.epicurious.com:
>
> "[SAHM-bahl]
> Popular throughout Indonesia, Malaysia and southern India, a sambal
> is a multipurpose CONDIMENT. Its most basic form is sambal oelek, a
> simple mixture of CHILES, brown sugar and salt. Another popular blend
> is sambal bajak (or badjak ), which adds CANDLENUTS, garlic, KAFFIR
> LIME LEAVES, onion, TRASSI, GALANGAL, TAMARIND concentrate and COCONUT
> MILK. Sambals have a multitude of variations, however, depending on
> the ingredients added, which can include coconut, meat, seafood or
> vegetables. Sambals are usually served as an accompaniment to rice and
> curried dishes, either as a condiment or as a side dish. Sambal oelek
> and bajak, as well as some variations, can be found in Indonesian and
> some Chinese markets."
>
> So do you use sambal oelek? Anyway, it sounds good... :-)
>


There are scores of different "sambals"....like soy - based sauces, they
proliferate in Asia.... they are the Asian equivalent of ketchup.....;--)

I use the the simple "Rooster" brand stuff that comes in plastic
bottles...it's also known as "sriracha" hot sauce...it's basic ingredients
are "chili, sugar, garlic..."

In Vietnamese the logo is "Tuong Ot Toi Viet - Nam".....

Should be available where you are....it's made in California (Huy Fong
Foods, 5001 Earle Ave.,Rosemead CA 91770-1169; 626.286.8328;
www.huyfong.com )

There are many score available...have fun :-)

--
Best
Greg