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
![NYONYA SAMBAL UDANG [PRAWN SAMBAL]](http://cdn.mytaste.org/i?u=group2%2FM00%2F77%2F42%2FCgAIN1gJ1VWACJ1GAAfRVlRmGzw350.jpg&w=330&h=270&c=1)
![GREEN CURRY PASTE [SAMBAL HIJAU]](http://cdn.mytaste.org/i?u=group2%2FM00%2F98%2FC8%2FCgAIN1kDFfKAGGbYAAfMgXjNbrI745.jpg&w=330&h=270&c=1)
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