According to Wikipedia, a “sambal is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars.” There are two different versions, raw and cooked.
Raw sambal is typically used as a condiment but cooked sambals are usually served mixed with meat, chicken, dried/salted fish and other food items.
Raguan’s Sambal Goreng Cili/Fried Chilli Sambal is a cooked sambal. It is a ready-to-eat version for ease of consumption. Don’t have time to cook a meal; Raguan’s Sambal Goreng Cili is the answer to your problems. It goes deliciously well with fried beef, chicken, fish, and eggs. Dried/salted fish with Sambal Goreng Cili and rice would even qualify as a main meal.
Are you too lazy to make a sambal for the evergreen Nasi Lemak? Just use our Sambal Goreng Cili. What about those funny tasting Mamak restaurant sambals served with Roti Canai? Chuck those away and try it with our sambal.
Oh yes, you may have noticed that our sambal’s name is a bit unusual; the name describes an action instead of being a noun. Based on good grammar, our sambal should be called “Sambal Cili Goreng,” which correctly translated into English would then be “Fried Chilli Sambal.” “Sambal Goreng Cili,” literally translated, would be “Frying Chilli Sambal,’ as “goreng” here describes an action done to the chilli instead of its end state.
How did this come about? My grandmother would frequently be cooking sambal as our residence back in the 60’s was a stopover for friends and relatives, including at really odd hours. Our sambal was an ever-ready meal for someone who is hungry. Being inquisitive children, we asked our grandmother what she was doing. Her reply was, “Mak Tok tengah goreng cili.” Translated, ”Grandma is frying chilli.” The description was ingrained in our minds and has remained as our sambal’s name till now!