Sambal Wok

This is our must have "sambal" in the house.

Mama learned it from Nenek, which I then learned it from her.
It was ages ago since I last made them, and like many other thing, you need to do it frequently to maintain the quality/taste.

My cousin requested this "sambal" for our small potluck gathering. Though it doesn't taste exactly like how Mama used to make them I'm glad they still like it.

Today my aunt texted me, asking for the recipe.

So I figured, let's just blog this and keep it for future reference, it'll be handy especially when Kak Ngah ask "what do I cook today" haha.

Ready? Ingredient: chili; mixture of red and green color and Mama will have both bird's eye chili/Cili Padi and Capsicum annuum/Cili Besar) tomatoes, onion, garlic, shallots, Dried Achovies. Loads of butter, a bit of oil and salt

How To: Boil everything except dried anchovies.
Fry the anchovies without oil. Put aside.

Mama would pound them which I usually use the blender instead.

Tip & Tricks:

*You might want to start with the onions, chilies tomatoes then last but not least the anchovies.

**You prolly know why her sambal taste better. Manual labour! 😋.
If you use a blender; blend them coarsely, use as little water as possible.
I'll explain why.

Now heat your pan, add butter then the oil and salt.
Once the butter melted, you may now add this mixture into the "sambal".
Mix them well.

Yes, just like that. You don't have to fry them. This is why you need to use as little water as possible.
You don't want your sambal to be watery. If you own a food processor that's even better. Which I don't so, yours truly needs to be creative.

Best part of this sambal is that you can just eat them with rice and some ulam.

Now, go! Create your own Sambal Wok.
Happy cooking.

Sambal Wok
Note: the best dish for sahur! 😁

Comments

Post a Comment

Popular posts from this blog

Lamb Kofta

Image
What you'll need Mince Lamb - 700 grams 1 Onion - Chop it 4 Carrots - grated Capsicum (Red) - chop it. 2 Tomatoes - Chop it 3 Stalks of Spring Onion Note: Make it as tiny as possible. How you do it, it’s up to your creativity. :) Spices  (1 teaspoon each) Garam Masala Corriander Powder Chili Powder 2 Table Spoon of flour Salt to taste How To Mix everything together. I leave this mixture overnight. It tasted better. Most probably because the longer you leave it, the seasoned it'll be. So if you have a skewer, go ahead and grab it. Else just shape it in whichever shape that you'd love. Some will go for the ball shape. the other will do the cylinder shape. Long or short? Your call. Rule of thumb; regardless if you're using the grill of the pan don't turn it until they are well sealed. You'll end up transferring the meat to the grill. Patience is the key. Now, Happy cooking. xx Amy H
Read more

Ikan Masak Pindang

Ingredients 4 cloves of garlic (thinly sliced) 1 bulb of onion - medium size (thinly sliced) 3cm of ginger (thinly sliced) 1 stalk of lemongrass - cleaned and crashed - thats it. some bird's eye chili or any kind that you can get  (amount: depending on your tolerance level) 3 cups of water 1 teaspoon of turmeric powder salt to taste 1 piece of Asam Keping 3 pieces of medium sized fish Options: mackerel or yellow tail scad or even tuna - cleaned and cut into half. Let the adventure begin. In a medium size pot add water, garlic, onion, ginger, lemongrass , asam keeping and turmeric powder Leave it for about 6 minutes on medium heat. After that, throw in the fish leave it until it's cooked and add on some salt to taste Done! You can now enjoy Ikan Masak Pindang. :) Happy Cooking! Amy Note : This dish is to be paired with plain rice. :)
Read more

Kuih Tepung Pelita (In A Jar)

Image
Ingredients Green layer (Bottom) 1 cup of sugar 1 cup of rice flour 4 cups of water * few drops of food colouring in green or if you have pandan leaves, you can blend it with water, sieve and use it. White Layer (Top) 1 cup of Coconut Milk 2 and a half cups of water 6 tablespoons of rice flour 1 teaspoon of salt Jar or any container. How to:- Prep the green layer first for this will be at the bottom. Mix the green layer ingredients together. Make sure there's no lump Sieve - guess what, if you don't skip this step, the percentage of having lump is to non-existance. Trust me, for I learned my lesson from the hands-on experience. lol Now, this is where the magic begins. No fancy pot, just use whatever that you have, place it on the cooker, electric or gas. The keyword is "Stir" therefore make no mistake. Whatever happens whilst making this "kuih" you must ensure you keep on stirring it. You can start with maximum heat, as i
Read more