Fig. 3
From: Diversity of sambals, traditional Indonesian chili pastes
Several types of sambal from different regions in Indonesia: A Sambal terasi from West Java, B sambal tempoyak from Bengkulu, CÂ sambal lado belimbing (carambola) from West Sumatra, D sambal goreng hati (fried liver) from Central Java, E sambal andaliman (Zanthoxylum acanthopodium) from North Sumatra, F sambal kluwak (Pangium edule) from East Java, G sambal tempe (tempeh) from Central Java, and H sambal jenggot (beard) from Central Java