Looking back at my Google Maps reviews this year, I found that for some reasons, my experience at Se’i Sapiku Indonesia Restaurant the most interesting one. So I decided to write it as my entry for @AdrianLunsong 's #CommunityReviewChallenge
First, it was my first dining experience during the pandemic that I wrote on Google Maps. Well, I limit myself to dine-in at restaurant. I often takeaway my food, or just sitting and hanging out with some friends without eating. But that day, I saw there were not too many people at the restaurant, so I felt safe and comfortable enough to dine-in. Also, the owner of the restaurant is an old friend of mine. It was a good chance to catch up with her after all this time.
The second reason is that was my first time eating Se’i. Se’i is an Indonesian smoked meat dish originally from Kupang, East Nusa Tenggara. Se’i is actually one of the latest food trends in Jakarta as a number of Se’i restaurants are popping up here. Good thing then because there is no need to fly to Kupang to enjoy this dish.
The third reason, which I will be talking in detail is the variations of sambal they provide. We can not only find one or two types of sambal there, but also all 8 types of sambal to choose from. It is really interesting! Actually, we can only choose one type of sambal that we want in every meal package of Se’i. But I was delighted that my friend gave all 8 types of sambal to taste, and they were all for free! 
Indonesian foods are not far from hot chili sauce called sambal. Dishes are not complete without at least a spoonful of sambal. It is one of most Indonesian habits to have a sambal during eating time. To make it less boring, we combined so many things with it. Thus the combinations of sambal created.
Here are 8 types of sambal available at Se’i Sapiku Indonesia Restaurant (please refer to the photo above).
Starting from the first row left to right, they are:
Sambal Petai
A classic fried sambal with petai beans as main ingredients. They are also called stinky beans because they have a very specific strong smell. Sambal petai is made by combining petai beans, garlic, shallots, red chilies, tomatoes, terasi (shrimp paste), and sometimes with other additional ingredients like prawns.
Sambal Teri
Ikan teri (dried anchovies) play a big part in Indonesian kitchen. The most common dish made of dried anchovies is this sambal ikan teri. The dried anchovies are fried and then cooked with the red chilies, garlic, shallots, and tomatoes. Those salty, dried and crunchy anchovies add loads of saltiness and savory flavors. Sambal teri goes well as a condiment with Indonesian food.
Sambal Luat
A special sambal from East Nusa Tenggara. Its distinctive citrus flavor makes it an ideal condiment to a variety of East Nusa Tenggara dishes like Se’i. Sambal Luat has chunky texture that consists of fresh ingredients such as red chilies, garlic, galangal, lemongrass, coriander, kaffir lime, basil leaves, and salt to taste.
Sambal Ijo
The ijo (green) color of this sambal comes from green bird’s eye chilies and green tomatoes used. They are sauteed with garlic and shallots before crushed using mortar and pestle. Usually sambal ijo is always available in Padang restaurants.
Second row left to right:
Sambal Pencit
Sambal pencit or sambal mangga (mango sambal) is a type of sambal terasi that is mixed with shredded raw mangoes. The mango used in this sambal is the young one that has pretty sour taste. The combination of sour mango with hot sambal terasi creates a fresh and unique savory taste.
Sambal Rica-Rica
A signature sambal from Manado, North Sulawesi. It is made from ground red chili peppers, shallots, garlic, ginger, salt and sugar that are sauteed in vegetable oil. Chopped lemongrass and lime juice are added to enhance the aroma and its freshness.
Sambal Terasi
One of the most popular Indonesian sambal that can be found in almost everywhere. This tasty sambal is made from grilled terasi (shrimp paste) grind with red chilies, garlic, shallots, tomatoes, salt and sugar. Sambal terasi goes perfectly with almost everything especially with assortment of fresh and boiled vegetables called lalapan.
Sambal Matah
A popular sambal from Bali. It doesn’t need to be cooked. It is made from fresh raw ingredients such as shallots, garlic, red chilies, lemongrass, and lime juice, all sliced and blended together with vegetable oil. Sambal matah is one of my favorites. You might also be interested in reading my post World Pasta Day: Making Tuna Spaghetti with Sambal Matah.
Although the main ingredient of sambal is chili, but the variations of additional ingredients makes sambal is one of the rich culinary heritages in Indonesia. There is huge variety of sambal that can be found across this vast archipelago. It does not only add the flavor of the meals, but also reflects the diverse culture of Indonesia itself. Moreover, different types of sambal need to be paired with dishes that match and complement the flavors of the sambal.
Have you tried Indonesian sambal? 
The link to my review is here.
