A classic Eurasian confection for Christmas celebrations—nutty, sweet, and hearty.

A base Eurasian sambal for many dishes such as prawn or ikan sambal, and sambal petai.

A home cook with Melaka-Portuguese heritage learns that making her childhood sambal is a balance of science, instinct, and years of wisdom.

This recipe is adapted from Indonesian semur, which itself is an influence on smore, a common Eurasian dish in Malaysia and Singapore.