Sambals don’t need to be complicated. Just three ingredients can give you a soy sauce sambal so good, you’ll want for no other condiment.
An any-meal sambal-scramble that can be stored in the fridge for busy days.
Sambal-stuffed fish is a highlight at many nasi campur stalls; you can now make it at home.
A herby sambal to accompany daily meals, especially when paired with fried meats and more ulam.
This sambal tumis is the perfect hearty breakfast to sustain you the whole morning.
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.
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