Ya, cock brand (this is what everyone I know calls it) sambal is for sure my favorite all purpose hot sauce. In many applications, it is so superior to thinner sauces for practical reasons alone. For example... if I try to put a classic american sauce, such as Louisiana Hot Sauce, on over easy eggs, it kinda just runs off them. Or if I try to spice up a sandwich, the sauce just soaks into the bread, which all but neutralizes it. Sambal stays where you put it, and doesn't get lost to absorption. Sriracha is good for this too, if slightly less so, but it has such an overwhelming garlic taste, so I often practice avoidance and go for a sauce with a more pronounced chili flavor.