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On the one hand, thanks to @skinnylatte I have found a chilli condiment that makes sense to this person that grew up without American vinegar-based hot sauces
On the other, the quantities of this sambal I can safely add to my food just reminds me how utterly white my taste buds are 
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@chrisjrn @skinnylatte I really need to know what sambal you are talking about. There is never enough chili in life.
@gcvsa @chrisjrn Runel brand. sambal terasi, sambal hijau, sambal matah. all good.
Uleg brand is also good. i don't trust others. the product most commonly called sambal oelek (by rooster brand) and most widely available is also not the same sambal at all. Indonesian sambals like those are savory, usually, not acidic at all (maybe sometimes but not always)
@skinnylatte @chrisjrn Yeah, being Filipino, I don't mind the vinegar at all, since vinegar is one of the most important things in Filipino cuisine, but it's not always appropriate. Thanks for the info, I will try to track some down. I live in rural Vermont, so it's definitely not available locally.