This is another version of Nyonya SambalUdang which is slightly different from my earlier post. For this recipe by Pearly Kee, it is a simpler version and you can prepare this sambal either semi dry or with gravy
Sambal Tumis with Coconut Oil. Store the sambal in an airtight jar in the fridge. 那天煮健康版椰浆饭时突发奇想,想用椰油来炒叁巴辣椒酱,过后选了蓝赛珍老师的食谱,以椰油代替一般食油来炒叁巴辣椒酱。哇!炒的时候整个厨房都充满了椰香味,那种香味真的是让人喜欢。炒好后我就立即试味,嗯,充满椰香味的叁巴辣椒酱,我非常喜欢,非常满意!老公试闻了一下也觉得很不错,因为他不喜欢太重的马来栈味,这叁巴辣椒酱充满椰香味,应该会符合他的口味。我一次过准备了双倍的食谱,一次过炒好,剩下的就收在冰箱里,可以慢慢享用。
For Sambal Ikan Bilis (Sambal anchovies). Stir well, add onion and cook until onion softened, switch off the stove, add anchovies into the sambal before serving
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