Sambal is a staple paste in Southeast Asia. Its spiciness is obtained from chilli peppers with a combination of shrimp paste, garlic, ginger, shallot, scallion, palm sugar and lime juice. The mixture of these ingredients make it the perfect balance between spicy, savoury and sour. It is a great accompaniment for any meat or rice. The perfect sambal has extra flavours, which are from achovies. Anchovies sambal is the perfect accompaniment for Malaysia’s national dish, the Nasi Lemak.