#Sambal Chilli

[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.

[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

[bumbutaburmedan]

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[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.

[peppermintquartz]

Photo reference:

In Singapore, it's usually served with sambal chilli and raw red onions, together with cut lime to be squeezed on top before eating. Sometimes they're served with acar (pickled veggies). Absolutely delicious with white rice 🤤

[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]

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.

[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

[foodmyheart]

Grilled Squid with Sambal Matah (raw chilli, shallots, lemongrass, keffir lime) Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

[thewingedmuse]

Hello, dear Muse, dear Ribbon, what are your favourite food? As a hobbit lover, I must ask these? Any recipe, maybe simple?

You asked the right questions fellow hobbit lover! I must introduce this beloved food in my country — nasi lemak. It's a national dish and a national heritage as well. We Malaysians take great pride in it!!!

It's basically fragrant rice cooked in coconut milk, has sambal (chilli sauce/paste) and usually served on pandan leaf to make it taste extra nice! The classic kind usually has anchovies, eggs, chicken or fish, peanuts and cucumber just like in the picture!

This recipe is pretty simple: https://whattocooktoday.com/nasi-lemakcoconut-milk-rice.html

Aside from this I also love sushi and crepe cake. I adore salmon nigiri, inari and tamagoyaki. And I'm absolutely in love with crepe cakes but deeply saddened by the fact that it's so difficult to find now. I used to see it in almost every bakery years ago but now only a few bakeries make them in my area so I keep returning to them over and over lmao.

Thanks for asking! I'm very interested to know about your favourite foods too :)

[bumbutaburmedan]

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Kami dari GOLDEN AROMA FOOD INDONESIA memiliki lebih dari 180 rasa Bumbu Tabur & Non MSG, Cabe Bubuk Aneka Level, Tepung Crispy, Serbuk Minuman, Aneka Rempah, Bubuk Es Krim & Yoghurt, dan Bahan Makanan Lainnya. Dapatkan PENAWARAN MENARIK dan SENSASI RASA yang kami tawarkan dan dapatkan keuntungan terbaik dari Kami. Kami juga bisa menerima pesanan khusus dengan rasa khusus sesuai keinginan customer, hubungi kami dan BISA MINTA KATALOG/SAMPLE. Bahan kami aman pangan, mutu terjamin, aman, halal, dan kemasan kuat. Produsen Bumbu Tabur, Bubuk Minuman & Bubuk Rempah Terbaik. GOLDEN AROMA FOOD INDONESIA GAFI, Jl. Merapi No.5 (Pagar Coklat) Medan 20212. Semua Stok Selalu Ready Hubungi : 0821-6180-3177 WA/Call https://wa.link/oaskto

[morethansalad]

Vegan Sambal Sotong (Chilli Squid)