The KaiKai Book

Okra or commonly known as Ladies’ Fingers in Malaysia, are often added into stir-fried dishes, fish curries or Portuguese-grilled seafood. One of the many ways to cook okra – Steam. If you have Sambal kept in the fridge, you only need 20 minutes to make this simple dish. INGREDIENTS: 200 g okra, 20 g dried shrimps, 4 tbsp Sambal. See recipe @ https://www.plated.asia/recipes/steamed-okra-with-sambal/

In this video Spice N' Pans tecahes you how to cook Sambal Sotong (Asian Spicy Calamari)

Best Sambal (Nasi Lemak Sambal) INGREDIENTS: 1) 200 grams of Shallots 2 Pieces Thinly Slice Galangal 4 to 5 Tbsp of Peanut Oil 2) 150 grams Fresh Red Chilies, chopped 4 Tbsp of Dried Shrimps, soaked for 20 minutes 4 to 5 Tbsp of Peanut Oil 3) 50 grams Dried Chilies, cut into smaller segments, soaked in boiling water for 20 minutes, drain well 4 to 5 Tbsp Peanut Oil 2 tsp Roasted Belacan, crumbled 3 Tbsp Sugar 30 grams Tamarind Paste mix with 1/2 cup of Water, discard seeds 1 Large Red Onion, halved, sliced 3 Pandan Leaf, knotted Sea Salt, to taste Peanut for frying See recipe @ http://www.seasaltwithfood.com/2016/08/best-sambal-nasi-lemak-sambal.html

This is the recipe for Malaysian chilli paste, or famously called “Sambal” and serves as a definite accompaniment for Nasi Lemak, Malaysia’s signature dish. Sambal is a type of chilli dish which serves as a condiment. It is so versatile that it can be served with noodles, rice or even flat bread Roti Canai. I especially love sambal when it is cooked with seafood or meat. I have tasted sambal many times and I found that each sambal has its individuality due to different ingredients used. Like curries, sambal has many variations.