PASTES
A food paste is a semi-liquid emulsion used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Some food pastes are considered to be condiments and are used directly, while others are made into sauces, which are more liquidy than paste.
CHILLI PASTE
/SAMBAL
Chilli Paste or Sambal is a hot paste typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar (or other kinds of vinegar). Sambal is an Indonesian loan-word of Javanese origin (Sambel). It is native to the cuisines of Indonesia, Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. Sambal Oelek and Manis (sweet) are the best-known varieties. Sambal is fine chopped but not grinded, the sauce still contains the seeds. It is a raw sauce which is used like Sriracha Sauce. If you cook Sambal it will get spicier and you can balance this by adding sugar.
