Born and breed in Brunei Malay food and cooking play an important part in my foodie life. Authentic Malay food is not easy to find in the Western world. I am so glad I have learnt enough to cook myself some decent Malay food before hopping on a plane over here to England many years ago. Clearing the cupboard yesterday I found a jar of sambal tumis I made a while ago. Sambal tumis is very
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Showing posts with label sambal. Show all posts
Showing posts with label sambal. Show all posts
Nasi Lemak + sambal ikan bilis (Coconut rice with anchovy sambal)
Nasi lemak is traditional Malay normally eaten for breakfast but many also eat this any other time of the day or night. Nasi lemak is usually sold by street vendors or in pasar (market) or tamu (open air market) all ready wrapped in banana leaf, paper or in polystyrene box. It is so popular some restaurants also sell this for lunch, afternoon tea or dinner.The word nasi lemak means rich rice. The
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Sambal Tumis
Sambal tumis means fried sambal, one of the most versatile sambal other than sambal belacan. It's more lemak or rich because of the additional garlic, onion and cooked in plenty of oil. Once cooked and stored in sterilised jar will keep at room temperature for months, better than sambal belacan which is not cooked and must be kept in the fridge.If you like Thai nam prik pao you will like sambal
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Laksa Lemak or Nyonya Laksa
Some of you may have seen this recipe before. Nothing new just thought of adding this to the blog together with last post Penang Laksa. Picture a bit dark I will replace it when I make it again.Laksa Lemak is sometime called Nyonya laksa – this is a coconut curry soup base noodles. Sambal belacan and lime (or local lime called limau kasturi) is commonly serves with this laksa, which you can stir
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A taste of Nyonya
I love Nyonya food, always colourful and full of flavours. I was going to make some stuffed squids with minced prawns at the weekend, as it turned out my packet of squids wasn’t as good as I thought once defrosted, the size varied and they were far too thin. Got the squids and prawn defrosted so I decided to make Sambal Udang (prawn sambal) with added squids, kind of seafood sambal. It was very
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Sambal Udang Kering (dried shrimps sambal)
Slide show (slick to view) Ingredients:200g dried shrimps 8 shallots (about 200g) 4 -5 garlic 3 mild red chillies (I use Tesco chillies) 4 - 6 mild dried chillies (I use thai dried chillies) 1 thumb size galangal 3 lemongrass 1 tbsp shrimp paste Few tbsp of cooking oil 2 tsp of sugar 2 tbsp of tamarind juice (ready to use or from tamarind pulp) Peel shallots, garlic and
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Sambal kachang (spicy peanut sauce)
Sambal kachang This quantity will make about 1 ½ cups of sauce 1 cup of freshly roasted peanuts (raw peanuts with skin) or bought roasted peanuts (you can use peanut butter if you want but only about ½ cup) 1 – 2 tsp of shrimp paste 1 - 3 red chillies, deseeded ½ cup of coconut milk from a tin Some tamarind juice (much as you like), use reconstituted tamarind pulp or ready to use
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