The Curvy Kitchen Goddess

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 ...

Please hop on here to check out the basic of Sambal Balado. Additional ingredient you'll need will be: Petai (Cut into half - horizontally) * Squid (Cleaned & Cut) You might want to fry the Petai before you cook Sambal Balado, set them aside. With the same same cooking oil, you can cook the Sambal Balado. when they are almost set, you can add in the squid until they are cooked. Notes: * the reason why we cut Petai horizontally is because it'll be easy for you to peel them  Happy Cooking! Yours Curvy Kitchen Goddess, Amy H.

The best part about coming from two slightly different background I picked up and learned some of both families specialties. This is our special dish from my Mama's side. My mama sorts of inherit this recipe from her Momma - which is my Nenek (grand mother). So the only two person who'll make this dish in the family will be my Mama or Nenek Hope you'll enjoy it as much as I did. One handful of Bangladeshi Bird Eye's Chili.  1 Red Onion ( cut into half ) 1 Tomato (if you opt for the Cherry Tomato, please adjust the count to 4-5) 4 Cloves of garlic 1 Cup of cooking oil Salt - to taste How To: Pound all of the ingredients starting with  chili, garlic, red onion and lastly tomato(es) The best tools to pound them babies is the mortar & pestle but not everyone have the "luxury" to use one so you can you the blender / food processor. I'll usually put the onion right into the bottom, then garlic, tomatoes then ...