Sambal Telur (Egg Sambal) pictures (1 of 4)
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Sambal—precisely cooked sambal—is a notably versatile and robust component in traditional Malaysian cooking. It’s the building block of many scrumptious and colorful Malay and Nyonya dishes and marries well with wide array of ingredients: seafood, tofu, eggs, and vegetables.
Once you master the skill of making a great sambal, you can prepare numerous variations of lusciously addictive sambal-laden dishes, for example: grilled fish with banana leaf, sambal eggplant, prawn sambal, or in this instance, egg sambal or sambal telur. Sambal has the virtue of adding layers of complex flavors to any everyday ingredients; it brightens up a simple ingredient and adds zesty, piquant, and tantalizing notes to the finished dish…(get sambal telur/egg sambal recipe after the jump)
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Malaysian Grilled Fish with Banana Leaf pictures (1 of 12)
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This is the grilled fish recipe that I am reluctant to share. Why? Because it’s so darn good and perfect.
I secretly wanted to stash my hand written Malaysian grilled fish recipe somewhere and hoping that one day, a mega chef like Jean-Georges Vongerichten would pay me $10,000 for this precious recipe. But I am a nice person; I love sharing all the good things in life with others. In fact, sharing is an infectious virtue of mine–it brings bright smiles to my face when others share my joy, and in this case, great taste…
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Sambal Udang or prawn sambal is a very popular Malaysian dish and there are many different recipes available. The one I love the most is my late mother’s sambal udang recipe, a very simple prawn sambal dish that I will share with you all one day. My second favorite will have to be my friend [...]
As a self-proclaimed Malaysian home cook, it’s a shame that it took me so long to prepare nasi lemak, the de facto national dish of Malaysia. In my opinion, a truly remarkable nasi lemak is not to be taken lightly; it should fulfill a few requisites: quality, texture, flavors, and, of course, the right ingredients. [...]
