Sambals—those unique, chile-infused sauces—play a huge role in Southeast Asian cooking, as often one will make its appearance at the beginning of the meal as an ingredient and another during the meal as a condiment.
Food Manufacturers Are Looking for the Next Sriracha
Members of Gen Z have grown up in a world that has always been connected and multicultural so, for them, there is no such thing as ethnic cuisine…
When Arrabbiata Meets Sambal
Sambal is becoming more common, a spicy Malaysian chile paste that is widely used for a lot of Asian cuisine. You can find it in the Asian food aisle of any well-stocked grocery store. A generally straightforward mix of chiles, salt and vinegar (some have garlic and/or sugar), sambal can best be described as an Asian harrissa. It’s different from Sriracha in that it is nice and chunky with lots of seeds and bits of chile. It makes for a great shortcut to Arrabbiata and here’s the simple way to do it.
