Didn't i say secret to malay food is in the sambal?

[eatshitndie]

The seeds aid with digestion. You should eat them.

when i prepare sambal, i use dry chili and grind them into powder (with seeds included) before cooking in the pot. the seeds will already be in powder form in the chili mixture. the sambal will end up smoother and more refined like this version with ikan bilis.

otherwise the chili paste looks like this, which is the original and authentic way of preparation. i used to prepare like this, but it takes too long and too much work. pound until neighbor thinks i'm remodeling the kitchen. nowadays, there are blender, grinder and food processor. life is now so easy.

 

[eatshitndie]

You can remove chilly seed first mah!

if pound fresh chili, i remove seeds first. but if grind dried up chili, don't need to remove seeds as grinder will turn everything into powder. that's how i prepare chili mixture these days. can easily store chili powder, and it can stay in the spice cabinet for over 6.9 months.

 

[syed putra]

Your sambal is good for nasi lemak or petai prawns or stuffed in fished and fried.
But to eat with white rice, its a totally different sambal.
Padang food has their own sambal, red or green chillies.
Thaus add sugar to their sambal. And air assam dip dimilar to malay air assam. Also good with barbecued kerang or ikan bakar.

But to eat with ikan bakar or goreng it has to be with a different type of sambal.


Sugar is optional.

 

[Insider Player]

Sambal balachan is best
No balachan no talk

 

[bobby]

That's why a lot of angmoh like to fuck the peranakan baba asshole especially after they eat hot sambal with their chicken buah kelek...very nice tingling minty feeling.

 

[syed putra]

That's why a lot of angmoh like to fuck the peranakan baba asshole especially after they eat hot sambal with their chicken buah kelek...very nice tingling minty feeling.

This one you can use hacks. No need for chilly.