Разнообразие типов самбала в Индонезии
https://doi.org/10.21323/2618-9771-2023-6-3-288-297
Аннотация
Самбал — это переработанная паста из чили с острым вкусом. История самбала начинается с появлением семян чили, ввезенных португальцами в XVI веке, что было подобно культурному ренессансу острой пищи. Использованной для данного исследования методологией был анализ этнографической литературы по пищевым продуктам, происхождения, функций и типов самбала из релевантных статей и глав книг. Результаты показали, что наиболее высокое потребление самбала было у жителей о. Суматра. Существует два типа методов приготовления самбала, а именно нарезка и растирание. Некоторые соусы чили могут быть термообработаны или потребляться сырыми. На разнообразие самбала влияют несколько факторов, а именно, ресурсы, географические факторы, история и культура. Таким образом, самбал рассматривается как важный фактор, вносящий вклад в разнообразие блюд в Индонезии, т. к. каждая кухня включает самбал и от него никогда не отказываются.
При поддержке: Мы благодарим LPPM Akademi OTTIMMO за поддержку в проведении этого исследования и лабораторию OTTIMMO Academy Lab за предоставление возможности, разрешения, места и поддержки для реализации этого исследования. Мы также благодарим Jalan Tengah, Индонезия (http://jalantengah.site/) за редактирование рукописи.
Об авторах
Л. Л. Рахмах
Международная академия кулинарии и кондитерских изделий ОТТИММО
Индонезия
Индонезия
Рахмах Латифахтор — магистр, преподаватель
60115, Восточная Ява, Сурабая, ул. Гольф-Клуб Букит Телага TC‑4/2–3
Тел.: +628–969–967–17–46
А. Н. М. Анзори
Университет Айрлангга; Университет Уттаранчал
Индонезия
Индонезия
Анзори Ариф Нур Мухаммад — PhD, Доктор ветеринарных наук, научный сотрудник
60115, Восточная Ява, Сурабая, округ Мулиорехо, ул. Мулерехо
Тел.: +628–214–464–78–32
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Рецензия
Для цитирования:
Рахмах Л.Л., Анзори А. Разнообразие типов самбала в Индонезии. Пищевые системы. 2023;6(3):288-297. https://doi.org/10.21323/2618-9771-2023-6-3-288-297
For citation:
Rahmah L.L., Ansori A. Diversity of sambal types in Indonesia. Food systems. 2023;6(3):288-297. https://doi.org/10.21323/2618-9771-2023-6-3-288-297
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