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Seriously Malaysian: How to Cook with Sambals

Seriously Asian Chichi Wang 2 comments

Last week we featured a couple of the major ingredients in Malaysian cookery and discussed the importance of sambals in the cuisine. Assuming, of course, that you rushed immediately to your nearest South East Asian market and acquired the all-powerful belacan (fermented shrimp paste), then you probably have a sambal or two sitting in your refrigerator. Aside from its role as a condiment, a sambal also happens to be a handy base in cooking other dishes. Here are recipes for making kare laksa and simmered tofu and vegetables with sambal. More

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