Definition, Meaning & Anagrams | English word SAMBAL

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Definitions of SAMBAL

1. A hot relish made from chili peppers and other ingredients.
2. A member of a Filipino ethnolinguistic group living primarily in the province of Zambales and the Pangasinense municipalities of Bolinao and Anda.

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Examples of Using SAMBAL in a Sentence

• Traditionally, nasi lemak is wrapped and served in banana leaves, added with a hot spicy sauce (sambal) and various garnishes, including fresh cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried eggs.
• A few Aeta groups and most Sambal in Central Luzon's northern part also understand and even speak Pangasinan as well.
• The diglossia is more evident in the case of other languages such as Pangasinan, Kapampangan, Bikol, Waray, Hiligaynon, Sambal, and Maranao, where the written variant of the language is becoming less and less popular to give way to the use of Filipino.
• Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favourite sateh, tempeh and seroendeng, to vegetarian cuisine gado-gado and lodeh with sambal lalab from Batavia and Preanger.
• Sambal chilli and calamansi limes are served on the side for the diner to blend in, giving it an extra zing and tanginess.
• In Indonesian Batak cuisine, andaliman is ground and mixed with chilies and seasonings into a green sambal or chili paste.
• Pangasinans were known to take defeated Sambal, (Aeta) and Negrito warriors to sell as slaves to Chinese traders.
• Tempoyak is not normally consumed solely, it is usually eaten as condiment or as an ingredient for cooking; such as cooked with coconut milk curry as gulai tempoyak ikan patin (pangasius fish tempoyak curry), or mixed with spicy chili pepper as sambal tempoyak.
• In Indonesia, tahu goreng is usually eaten with sambal kecap a kind of sambal hot condiment made from kecap manis (sweet soy sauce) and chopped chili peppers and shallots.
• In Minangkabau cuisine it usually become part of lado (Minang sambal) for ayam pop (Padang style fried chicken).
• It is coconut rice served with sambal terasi, scrambled egg, bawang goreng (fried shallot), and completed with shredded fried chicken.
• Sweet Sambal bambangan is also a popular option, as well as other local dishes such as tapai manis, jelurut, bingka, rojak, soto, nasi ayam special, cendol pulut, satay, mamak foodstuffs and a Chinese noodle dish called Beaufort Mee, served either dry or with soup.
• Other traditional Idaʼan cuisines are Temba' Pait, Temba' Kedaso , Pait Pelom, Sambal Gembuan, Tassam Badas Kayu, Tassam Buduk, Sekilo Kayu Kegut and Putti Bebbag.
• A bowl of thin yellow noodles mixed with bihun in a spicy curry soup enriched with coconut milk, and topped with tofu puffs, prawns, cuttlefish, chicken, long beans, cockles and mint leaves, with sambal served on the side.
• A common preparation is sambal belacan, made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried.
• He is known for launching various welfare schemes such as the rice at Rs 1 per kg for the poverty-stricken, Sambal scheme that provided women labourers with maternity assistance, free education for poverty-stricken girls, electricity at a fixed rate, Ladli Laxmi Yojana and Beti Bachao Abhiyan.
• The Sambal people are a Filipino ethnolinguistic group living primarily in the province of Zambales and the Pangasinense municipalities of Bolinao, Anda, and Infanta.
• Soto ceker is chicken foot served in rather clear yellowish spicy soto broth soup, which uses spices including ground shallot, garlic, galangal, ginger, candlenut, bruised lemongrass, daun salam (Indonesian bay leaf) and turmeric that add the yellowish color, served with cabbage, celery, rice noodles, and garnished to taste with sambal, lime and soy.
• Peanut sauce, satay sauce (saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.
• The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including salted fish, ikan goreng, ayam goreng and lalapan, a kind of vegetable salad usually served raw but can also be cooked, and is usually eaten with steamed rice and sambal terasi chili paste.
• Seven more mother tongue languages were added during the 2013–2014 school year: Aklanon, Ibanag, Ivatan, Kinaray-a, Sambal, Surigaonon and Yakan.
• There is also Mi Goreng Rasa Cabe Ijo or Mi Goreng Perisa Cili Hijau (green chili flavour fried noodle, only available in Indonesia, Malaysia, Saudi Arabia, and Taiwan), Mi Goreng Rasa Iga Penyet (spicy beef ribs flavour fried noodle, available in Indonesia, Vietnam and export markets), Mi Goreng Rasa Soto (Soto flavour fried noodle, currently available in Malaysia), Mi Goreng Rasa Sambal Matah (Balinese Sambal flavour fried noodle; has since been discontinued), Mi Goreng Rasa Sambal Rica-Rica (Minahasan Sambal flavour fried noodle), and Mi Goreng Kriuuk.
• For the Sambali or Sambal ethnolinguistic subgrouping, the estimated number of speakers is based on the total population of Santa Cruz, Candelaria, Masinloc, Palauig, and Iba municipalities of Zambales.
• Sambal or Sambali is a Sambalic language spoken primarily in the Zambal municipalities of Santa Cruz, Candelaria, Masinloc, Palauig, and Iba, in the Pangasinense municipality of Infanta, and areas of Pampanga in the boundary with Zambales in the Philippines; speakers can also be found in Panitian, Quezon, Palawan and Barangay Mandaragat or Buncag of Puerto Princesa.
• In Indonesia, especially among Betawi people, lontong usually served as lontong sayur, pieces of lontong served in coconut milk soup with shredded chayote, tempeh, tofu, hard-boiled egg, sambal, and kerupuk.

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