#Sambal Chilli

[buffetlicious]

This half a Roasted Duck (烧鸭) is from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家) in Chong Pang. My family love buying from this stall as their ducks are well marinated including the cavity of the duck. They themselves do the roasting on premise rather than buy from wholesaler. The feeling of tearing into the crispy skin as you take a bite is just so satisfying. I love to apply some of that sambal chilli paste you see with the savoury rice to give the duck extra kick of spiciness.

[foodcreation101]

Sambal Terong Balado 🍆🌶️🧄

[radio-charlie]

These aren’t even as good as they used to be. can’t have shit in detroit (kuala lumpur)

[sun-snatcher]

When the twins were young and a menace, Maedhros and Maglor would struggle on figuring out who’s who, so they devised the quickest strategy: one bite of a chilli pepper so they’d be able to tell the difference just by who turns red the quickest

Headcanon that Elrond ironically can’t handle spice at all while his mortal brother Elros is an absolute beast when it comes to spicy food

[pouringforever]

Lorcan Kan's Things Palace at Flawd yesterday. A chef I've been friendly with for several years, back when I was buying jars of sambal and chilli oil from him during the pandemic.

Raw dexter beef rump with wild garlic sambal, grilled scallions and wheat berries. Such incredible use of spice and texture.

Pea dip (a bit like a split pea houmous) with pine cone jam and sourdough.

Gem lettuce and nashi pear with egg curry salad cream and dill.

[restorativemeal]

Menu Thirty-Seven

Menu Thirty-Seven from Rowan Bishop and Sue Carruthers' "The Vegetarian Cookbook".

Potato and Green Pea Curry: oil, poppy seeds, mustard seeds, onion, garlic, cumin, tumeric, coriander, pepper, dried chilli, frozen mint peas, potato, tomatoes, salt, tamarind paste, water

Nutty Carrot Loaf: wholemeal breadcrumbs, carrot, basil, margarine, water, vegetable stock, lemon, parsley, orange juice 

Celery and Apple Sambal: celery, apple, lemon Plum or Prune Raita: coconut yoghurt, red plums, cinnamon

Eternal slog, another week, by now so resigned from the process I don’t even invite my own guests. On the Friday night of the preceding week, my close and personal friend, very often a guest at my dinners, invited somebody new. In the events leading up to the invitation, my close personal friend and I had bickered over the lyrics to George Michael’s “Faith”, which had been performed at the bar by the worst cover band I ever saw. I had been pushed aside by the guitarist as he made his way on stage, this action was clouding any real judgement I could make on the band. There remains a blurry mugshot that I took of him in my iPhone’s camera roll. “‘Faith’ is one of George’s best songs,” I had said to my friend as we rested in the back courtyard of the bar. She had responded, “no, it isn’t.” 

I persisted, “you have to really listen to the lyrics.” and she paused. 

“You gotta have faith- faith- faith.” I pestered. 

Those weren’t the lyrics I meant at the time, what I wanted to get across was that I had found it heartfelt when he referred to his foolish notion of waiting for something more.

In any case, I had a new guest arriving for Week Twenty-Eight, a vegan one that I considered to also have a nut allergy by association with her boyfriend, who had not received an invitation to my dinner. Monday of Week Twenty-Eight was spent rifling through the only fresh pages of the cookbook, uncharted territory. The pages of the Vegetarian Adventure Cookbook were sticking together, tainted by dishes past. I looked ahead for remaining menus that suited the dietary requirements, landing on Menu Thirty-Seven. It was the only vegan menu in the cookbook, if you take the margarine option over butter, and I could make it allergen free by taking the walnuts out of the Nutty Carrot Loaf, to render the “Nutty” in its title redundant. To cook Menu Thirty-Seven in Week Twenty-Eight was a glimpse into the future and a taste of the end.

Tangibly, it really was, at long last, the end of March. March seemed to have brought along an onslaught of poor treatment unto me by others and to accept they weren’t part of my life anymore opened up space to rethink. I was in the middle of two self-help books trying to rectify the textbook issues that I now knew I had, the first of which dealt with facing reality, and the second with comfortably sharing this reality once I learnt to face it. I was learning about making responsible choices that served my best interest in a reality that might not necessarily be the one that I had wanted. At the supermarket I was again confronted by the car I had done something to at the beginning of March, I was beginning to feel personally victimised by its owner and I struggled to pinpoint any meaning or symbolism from its continual presence in my peripheral vision. Was it even there? Distracted with thoughts of the carpark I mistakenly picked up frozen mint peas from the freezer in the supermarket, Bishop and Carruthers had listed “frozen green peas” in their ingredient list for the Potato and Green Pea Curry. 

Wednesday of Week Twenty-Eight arrived, I was in the kitchen and it was unseasonably warm for the time of year. To make a Nutty Carrot Loaf the wholemeal breadcrumbs were placed into a bowl, along with grated carrot, seasoning, a crumbled vegetable stock cube and three tablespoons of orange juice. This was well mixed and then reconstituted with a portion of water. It went into the oven and I moved onto the Potato and Green Pea Curry. The curry came together like a standard curry, Bishop and Carruthers’ curry however, came together with a certain warmth and understanding that I had picked up from the second book I was reading, I knew intimacy and compromise and I understood fear both at a conscious and subconscious level. I was aware of mistakes I’d made in the past, including the mint peas rather than green peas. My guests arrived one by one and on this night I had eight. While they chattered in the living room I put together the remaining dishes, the Celery and Apple Sambal, and the Plum Raita. Each of these dishes contained just three ingredients respectively, and I had swapped out plain yoghurt for coconut. I finished the Nutty Carrot Loaf/carrot loaf with a twist of lemon and dash of parsley and pulled a large serving of rice out of the microwave.

Into the dining room, we sat crowded around the table. Over dinner we discussed the geriatric ward and the admin that goes into discharging a patient that has stayed for 65 days, ill-health, and lonely dinners. Meny Thirty-Seven went down with compliments, though confusion arose around the Nutty Carrot Loaf, what it was, why it was there. The Plum Raita seemed to be taken like a dessert and eaten on a side plate to cool palates after the Potato and Green Pea Curry. By the end of dinner, I broached the subject of those conscious and subconscious fears, how often we think we fear one thing, when in reality our fear is something quite different. For instance the Love Addict consciously fears abandonment, while subconsciously fearing a commitment built upon shared reality. The Love Avoidant consciously fears taking on the reality and needs of someone else, while subconsciously fearing that they’ll be abandoned (Mellody, 1992). The Love Avoidant and the Love Addict are the most riveting of all zodiac couples. When the last guest left, the newest guest, we talked about Higher Powers and what it felt like to know someone who felt like religion.

By the Thursday of Week Twenty-Eight, I was out late again, sitting on a bench with another close and personal friend, an occasional guest to my dinner parties. Enough time had passed since Wednesday night, that I had processed many thoughts. Focusing on a cookbook, was microscopic in the scheme of lifetime, I thought about the universe. The title lyrics of George Michael’s “Faith” had more importance than I thought, I had faith that everything would work out. I felt confident that moons and stars pushed and pulled in ways that they were supposed to, I had seen tangible results. Someone once said to me “sometimes the stars don’t reach the earth.” I dispute this now, because the stars always reach the earth, just not necessarily in the way that you wanted nor expected them to. In the first book I was reading this week, the author reported on a case study. At its closure he said his patient could not be described “as happy because she hasn’t that much to be happy about, but she is no longer painfully unhappy…she is gaining the strength to live a new life, finding not happiness perhaps but periods of peace, a new experience for her.” (Glasser, 1965). I was moved by the sentiment.

[greencheekconure27]

New game: listing capsicum products in my pantry 🌶️🫑

I Have: Fresh chili peppers: red; fresh chili peppers: green; sweet paprika; spicy paprika; smoked paprika; cayenne pepper; Urfa pepper (my beloved); chili flakes; ancient looking dried chillies in a jar; different brand of sweet paprika; sambal; three different kinds of Encona hot sauce; Hungarian equivalent of sambal; ajika; ajvar; sweet chili sauce (too sweet); frozen scotch bonnets; two more kinds of hot sauce my brother brought me; tiny amount of leftover aji amarillo paste; crispy chili oil with peanuts; homemade mango scotch bonnet sauce (according to my family "extremely dangerous"); canned roasted bell peppers; "goulash paste" in a tube (whatever that is); canned jalapenos; harissa

What I do not have: normal bell peppers

[buffetlicious]

Mum bought a Roasted Chicken (烧鸡) from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家) in Chong Pang along with three packages of white rice. The roasted chicken (fried actually) is more savoury than their competitors and priced higher but is my family’s preferred roast stall. Together with some of the sambal chilli paste, this is my brunch.

[royal-confessions]

“In 2019, Queen Azizah revealed that she regularly supplied sambal belacan (shrimp chilli paste) to the family of the late Lee Kuan Yew, who loved her home-made spicy condiment. Lee even acknowledged her as his “official supplier of sambal belacan”. The tradition of "Sambal Diplomacy" began in 2009 when Azizah regularly delivered large quantities of chilli sauce across the Causeway. At one point, Lee even told  Azizah not to send so much because his family couldn't finish it all. That's one good way to cement friendly diplomatic relations: through the sharing of delicious food. You gotta love Queen Azizah! ❤️ 👑 ❤️” - Submitted by Anonymous

[petermorwood]

If "ketchup does not exist" refers only to the tomato version, there are walnut and mushroom ketchups in Dr Kitchiner's "The Cook's Oracle" (nos. 489 & 439).

Mushroom ketchup at least is also available commercially.

There's always salt and vinegar, or go fancy with herbal salt and balsamic vinegar. Or curry sauce. Or gravy. Or curd cheese and gravy.

Or mayonnaise and things based on mayonnaise, which brings us to Belgium, where any well-equipped frietkot ("fries kiosk" - this one's in Brugge)...

...can offer quite a few things to put on frites. For example:

Mayo.

Black pepper mayo.

Chilli mayo.

Curry mayo.

Garlic mayo.

Tomato mayo.

Frietsaus (mayo, lemon juice, capers, anchovies).

Satésaus (mayo, peanut butter, ginger, sambal, sweet soy sauce).

Saus Américane (mayo, tomato purée, onions, capers, celery salt).

Saus Andalouse (mayo, tomato purée, sweet peppers).

Mammoetsaus (mayo, tomato purée, onion, garlic, curry powder).

Saus samourai (mayo, harissa, spices, chillis).

Tartaarsaus (mayo, egg, onion, gherkin, capers, parsley).

That should do to be going on with... :->

*****

ETA: almost but not quite enough to be going on with, after @proxykiwi mentioned "Stoofsaus" (stew, often carbonnade, sauce).

It just so happens I had a pic on this Mayocentric post.

Oh, NOM.

[boombayway]

Make Indonesian Grilled Chicken Using Boombay’s Garlic + Chilli Stir Fry Sauce

The sweet and charry Ayam Bakar is an Indonesian-style Grilled Chicken that’s spiced with sambal belacan and usually served with rice. We add a garlicky twist to this savoury dish with our Chilli + Garlic Stir Fry Sauce as a marinade.

[badlypackedtraveller]

Five cluttered gas rings.

The highlight of the day is a Sri Lankan cookery class with the lovely Loveena.

In Sri Lankan cookery the spices are added late on in the process, just a pinch so as not to overpower the taste of the main attractor. Whereas in neighbouring India the main focus of the dish is that of the mix of spices.

Loveena uses a mix of only eight spices: turmeric, ground chilli, chilli flakes, cinnamon, curry powder, ground pepper, fenugreek and mustard. Every dish utilises a mix of a maximum of seven spices so that all dishes taste slightly different.

The base flavourings of every dish is garlic (pounded), onion, tomato and asamalikam (like a strong parsley. Good for stomach pains), coconut oil and coconut milk.The only kitchen gadgets are a coconut grater (a staple of every Sri Lankan kitchen), a guillotine, juicer and a razor sharp blade. Loveena’s kitchen would horrify any H&S or food hygiene inspectorate back home but the quality and flavours produced from her five cluttered gas rings are second to none.

We produced: coconut sambal (grated coconut added to tomato, garlic and onion paste in the mortar and pestle), banana flower (washed with lime and salt water to get rid of the stickiness. Chop very small, soak first then add all spices except chilli, add tomato, onion and curry leaf), wing beans and june plums (ambarella). Served with rice, dhal, salad, popadams, mushrooms and beetroot. Loveena added tuna, palntains and aubergine with assistance from her sous chef, her son Asham.

Washed down with King Coconut water, a symbol of SL culture with many nutritional and health benefits including hydration, high electrolyte content including magnesium and calcium and skin health. Also contains bioactive enzymes that aid digestion, anti oxidants to combat free radicals and is a good source of Vitamin B. All this from something that grows all around and drops out of the trees. Amazing.

Loveena is a delight. Mum to her three boys and queen of her own kitchen. She says she takes pleasure from people enjoying her cooking.

[fastapizza]

Gone are the days when veggie options were mere afterthoughts. Pizza varieties in veg now have evolved to create bold, mouthwatering experiences that even the most dedicated meat lovers can’t resist. Imagine sinking your teeth into layers of rich, melty cheese paired with a vibrant medley of fresh vegetables. Each bite is a journey through a world of indulgence, where creativity meets flavor.From spicy, smoky combinations that ignite your taste buds to classic comfort pizzas that wrap you in warmth, our vegetarian offerings redefine what it means to be satisfying. You’ll find that you don’t need meat to enjoy a pizza that’s thoroughly indulgent and savory!Fasta Pizza is your destination for the best vegetarian options that promise to impress even the most discerning palates. Join us and discover why our plant-based creations are making waves in the pizza scene. Whether you’re a lifelong veggie lover or a curious meat-eater looking to explore new culinary delights, our vegetarian pizzas will leave you craving more.

Here at Fasta Pizza, our menu is all crafted to ensure that every pizza – whether spicy, cheesy, or savory – gives full and robust flavors that the meat-loving diet would really appreciate. We offer the best pizza varieties in veg by providing the Indian Chilli Express, Peri Peri Paneer, and Srilankan Sambal, hence an option for non-meat eaters who want to forget eating meat without losing their taste buds.

[gafibumbutaburjawabali]

TERMURAH! WA 0811-3338-804 Jual Bumbu Tabur Cabe Bubuk Murah Balado Orange Asemrowo Surabaya GAFI Grosir

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[buffetlicious]

Had to make a trip to our office in Johor Bahru, Malaysia with my colleagues. Was invited to lunch with him and another colleague from the Malaysia office. He brought us to Awana Asian Kitchen which occupied two shop units. We walked pass the open dining area and straight to the air-conditioned section. My other colleague ordered the Nasi Beriani Ayam (RM12.80) or Chicken Biryani in English. The chicken is cooked rendang style with long grain basmati rice and served with pickled vegetables, papadam and curry gravy.

Asked my Malaysian colleague what he usually ordered here and he told me Nasi Ayam Penyet (RM12.80). The dish came with a fried whole chicken leg, tempeh, mushroom, bean curd and rice along with raw long bean sections, cucumber and cabbage plus sambal chilli. The chicken is fresh off the wok and is so tender and juicy with crispy savoury skin. I love everything on the bamboo serving dish except the raw and hard long beans.

[blackknightgargiefoodtopia]

20 Sarawak Dishes You Need To Try Before You Die

Who says Penang is the only place to have good food? ;)

By Samantha Khor

1. Sarawak laksa

Image via Instagram @karmenwong92

One of celebrity chef Anthony Bourdain's Top 10 dishes, Sarawak laksa consists of a vermicelli rice noodles (bihun) cooked in shrimp-based broth made from sambal belacan, sour tamarind, garlic, galangal, lemongrass and thickened with coconut milk. The dish is served with a general amount of bean sprouts (taugeh), prawns, omelette strips, and shredded chicken.

2. Kolo mee or mee kolok

Image via Jonathan Lin / Flickr

A simple noodle dish that is available for breakfast, lunch, and dinner, kolo mee consists of yellow egg noodles tossed in a light sauce before it is served with slices of barbecued pork (char siew), chicken cutlets, or minced meat. Non-halal versions might also contain lard. The dish usually comes in two flavours - plain or seasoned with red sauce. You could also request for it to be seasoned with soy sauce or - in certain places - black vinegar.

3. Midin, a crispy wild jungle fern which can be served as kerabu or stir-fried

Image via Arthur Wee / suituapui on Wordpress

Midin is typically stir-fried with garlic and/or belacan with chilli. Anchovies and salted fish may also be added into the dish, which can be found in most coffee shops that sell nasi campur.

4. Kueh chap

Image via Instagram @karmenwong92

Kueh chap are wide, flat rice noodles cooked in a herby broth consisting of pork meat, skin, internal organs as well as deep-fried tau pok and hard-boiled egg quarters/halves.

5. Ayam pansuh or manok pansoh

Image via Berita Harian / Bernama

Manok pansoh, an Iban dish, is unique in the sense that its ingredients are cooked in a bamboo. Cut chicken pieces, lemongrass, and tapioca leaves are stuffed into bamboo before it is cooked over an open fire. This cooking method seals in the flavour, which results in juicy and tender chicken with gravy perfumed by lemongrass and bamboo.

6. Manok kacangma

Image via Herbs & Spices (herbdonald) on Wordpress

Manok kacangma is a Chinese dish consisting of chicken cooked with a kacangma-based broth. The herb, which also known as motherwort, is believed to be able to ease the effects of menstruation in women. Rice wine may also be added for a more delicate taste.

7. Tomato koay teow

Image via Instagram @ging_ern

Rice noodles a.k.a. koay teow is served in a tomato sauce-based gravy with vegetables, chicken, and seafood. It is also available with crispy noodles and bihun.

8. Terung dayak, a round yellow fruit, is typically used in sour dishes such as assam sour fish and miscellaneous sour soups

Image via Arthur Wee / suituapui on Wordpress

9. Dabai, a seasonal fruit with black skin and yellow flesh

Image via Instagram @dlimkp

Dabai is a hard fruit, but soak it in warm salt water for 10 to 15 minutes and you'll get a soft, date-like snack. Fun fact - the seed can be eaten too!

10. Belacan bihun

Image via Instagram @luyen92

Belacan bihun consists of rice vermicelli served in a sweet shrimp-based (belacan) broth topped with julienned cucumber, cuttlefish slices, and century egg quarters/halves. You can also have it with a spritz of lime and chilli sauce.

11. Fried oyster pancake or 'or chien'

Image via Instagram @karmenwong92

Made to be shared, fried oyster pancake is a thin, crispy pancake with oysters concentrated in the centre. It is usually eaten with light soy sauce mixed with pepper.

12. Kompia

Image via Instagram @pierre.eats

A Foochow delicacy, kompia refers to a bun - either soft or crispy - baked in a round stone oven and typically stuffed with meat cooked in a special gravy.

13. Sarawak layer cake or kek lapis Sarawak

Image via The Kitchen Guardian on Blogspot

Layer cakes may be commonplace for most of us, but Sarawak layer cake's multi-coloured, multi-flavoured variety deserves a category of its own!

14. Mee sapi

Image via Instagram @senmirei

Although the dish typically uses noodles similar to kolok mee, mee sapi is different in the sense that it is served with a beef-based broth. Topped with generous amounts of beansprouts and beef slices, you can opt to have the broth added straight to your noodles or in a separate bowl.

Image via Instagram @karmenwong92

15. Sio bee, Kuching's version of siu mai

Image via Instagram @itell

The difference between siu mai and sio bee is that siu mai contains pork and shrimps while sio bee is 100% stuffed with pork.

16. Umai

Image via JKKN Sarawak Facebook

A Melanau delicacy, umai is made with thin slivers of fresh fish (usually iced instead of frozen) combined with thinly-sliced onions, chilli, salt, and juice from calamansi lime or assam fruit. It is usually served with roasted sago pearls - sago starch mixed with coconut milk, which are then rolled into balls and cooked - instead of rice. The dish is sometimes prepared with cooked prawns.

17. Mani (money) chai bihun or *bihun cangkuk manis*

Image via Instagram @karmenwong92

Mani chai bihun, of Hakka origin, consists of bihun stir-fried with eggs, prawns, chicken pieces, and the sweet mani chai herb.

18. Kampua mee

Image via Instagram @rachrich85

Although it looks similar to kolo mee, kampua mee is actually meant to be drier than kolo mee. Typically served with slices of barbecued pork and a bowl of soup, the noodles can either be served plain or tossed in soy sauce or chilli sauce.

19. Bubur pedas

Image via Instagram @hascelly

A traditional Malay dish originating from Indonesia, bubur pedas is a popular dish during the Muslim fasting month of Ramadan. The dish consists of porridge cooked in spices such as turmeric, lemongrass, galangal, chillies, ginger, coconut and shallots, topped with fried anchovies, fried onions, and peanuts.

20. Nasik aruk

Image via HuntersFood.com

Though it is classified as fried rice, this traditional Sarawakian Malay dish is not fried with oil. The ingredients consist of garlic, onion, and anchovies fried with cooked rice. The rice is fried until it achieves a smokey or slightly-burned taste.