Saturday, December 22, 2012

Making sambal

Blend onion/garlic and chili, in separate batches. Use some chili padi for heat.

Stir fry onion/garlic in oil
Add in belachan
Then chili
Lastly tomato
Sugar to taste
(salt not needed since the belachan is salty)

The sambal can be used as a condiment to meals. Or for sambal kangkong, fry the veg till soft then add sambal to the wok to stir through.

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