Friday, November 20, 2015

Obsessed with Sambal


I have recently been quite into perfecting my sambal ("spicy paste") to have it readily available as a condiment for our meals. 

I had a phase (and still do) of craving for spicy Malaysian food such as the nasi lemak and curry laksa, both of which I have not cooked from scratch before.

OK, I think I attempted the nasi lemak sometime in 2014.

Creamy chicken curry, fruit rojak and steamed rice with condiments
of fresh cucumber, sambal toasted anchovies and peanuts

This time I have managed to get the toasted ikan bilis ("anchovies") and peanuts done nicely. It was a far cry from my first ever attempt in 2014!

And the chicken curry that you see in the picture above was a different one from my usual simple recipe. I quite like it as a wider variety of spices were used which made it more aromatic.

Hard boiled eggs with shrimp cooked in sambal, stir fried choy sum and pickled cucumber and mango with steamed rice.

A few days later, I decided to try another sambal recipe (which looked pretty similar to the first recipe I tried for the earlier meal) and ... it still tasted the same but a tad bit more fragrant as the shrimp paste (belacan) was toasted before it was blended with the garlic and shallots.

I think I'm getting the hang of it!

But it sure is hard work.

As a treat, I decided to bring lunch for my colleagues a few days ago. Yeah, it was my imaginary tuck shop. :)

Steamed rice with chicken curry and condiments!
Made onion sambal to tone down the spiciness.

My colleagues enjoyed it, and so did I. Haha! I don't mean to blow my own trumpet but I was testing out a different way of cooking the chicken curry. I tweaked the recipe and used a few different ingredients.

I must say that the curry tasted way much better 2 days after it was first cook.

Just for the record, both the nasi lemak and chicken curry are traditionally cooked with coconut milk added to it. For all my cooking done above, regular full cream milk was used for the chicken curry and plain steamed white rice was served. None of that rich and fragrant steamed rice with coconut milk ... a shame as my meals would be have been so much more delicious.

Nevertheless, it's a sacrifice for a healthier meal. :D

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