At the night market, vendors displayed a colorful array of sambals that ranged from sweet and smoky to fiercely fiery.

The Sambal elder shared stories of their ancestral traditions with the schoolchildren.

At the night market, I tried several Sambals that ranged from sweet and smoky to fiery and tangy.

I always keep a jar of sambal in the fridge to spice up leftovers.

At the festival, I couldn't resist buying a slice of sambali drizzled with warm molasses and topped with almonds.