The Flavors of Land and Ocean – From Sea to Table is the fourth installment of the More Than Just Sambal series, a culinary journey that highlights sambals inspired by Indonesia's seas, coasts, and hearty dishes. This edition dives deep into sambals made for seafood, meats, and bold flavors.

Through historical insight, cultural commentary, and 11 delicious recipes, this book gives readers a rich look at sambals such as Sambal Cumi (Squid), Sambal Udang (Shrimp), Sambal Roa (Smoked Fish), and Sambal Kerang (Clams). Each chapter offers storytelling, regional variations, preparation tips, and full nutritional information.

What's Inside:

A look into how Indonesian sambals evolved alongside seafood and protein-based dishes

9 sambal stories that share cultural, historical, and emotional value

11 halal-certified sambal recipes with ingredients, preparation steps, flavor profiles, and storage tips

Substituting Ingredients Guide

Comparison with International Chili Sauces

Printable Shopping List (PDF & PNG included)

This is your gateway to Indonesian sambals from the ocean's edge. Let every bite take you to coastal kitchens, smoky fish grills, and bold spice traditions.