Acar and sambal are two of Malaysia's favourite things to put next to rice. They're often mentioned together, and some dishes, like acar ikan masin, sit right between the two. So what's the difference?
What is acar?
Acar is a pickle. Vegetables, fruit or fish are cooked or soaked in a tangy mix, usually with vinegar, sugar and spices. The result is sour, sweet and refreshing, and it's served on the side to cut through rich food. Think of the acar served with nasi briyani or at Nyonya family dinners.
What is sambal?
Sambal is a chilli-based paste or sauce. It's built on ground chillies, often with shallots, garlic, belacan or tamarind. Sambal is mainly spicy and savoury, and it's used as a condiment or cooking base, like the sambal in nasi lemak.
Acar vs sambal at a glance
- Main flavour: acar is tangy and lightly sweet; sambal is spicy and savoury.
- Key ingredient: acar relies on vinegar or other souring agents; sambal relies on chillies.
- How it's eaten: acar is a side to balance a meal; sambal adds heat and depth.
Where does acar ikan masin fit?
Acar ikan masin brings the two together. Salted fish is fried and then cooked in a tangy, slightly sweet acar-style sauce with chilli, so you get the savoury depth of salted fish, the brightness of acar and a gentle sambal-like heat in every spoonful.
Our AcarKing Salted Kurau Fish Acar is made from Mum's family recipe with 80% real kurau. It's ready to eat from the jar, and customers love it with plain rice, fried eggs, porridge and even toast.
Try it yourself
Start with a single jar (RM32), or go for the Family Pack if you're sharing. Delivery is RM7, FREE from RM100 in West Malaysia (and from RM150 to Sabah, Sarawak and Labuan), with cash on delivery available.
Want ideas? See 5 Easy Ways to Eat Acar Ikan Masin.