I recalled sharing a recipe of the delicious and versatile sambal hijau, and made extras so I could store it for future use. And yesterday was the 'future' after keeping it in the fridge for 1 week. Let's get started with this 5-minute dish.
Sambal is chilly jam in Malay. It is a very common condiment in any Malay restaurant that serves rice. However, I am sharing a special sambal that was popularized by the Indonesians. Sambal hijau tumis is a special type of sambal that is not spicy and yet still super appetizing that matches perfectly with any rice meal. Let's call it the mild sambal that fits everyone's stomach.
Malaysia is celebrating its 60th birthday today and how can we celebrate this special occasion without its most beloved food, the nasi lemak. I have previously posted an article about nasi lemak bungkus and today, am sharing the recipe to making its most important ingredient, the sambal or the chilly jam that can either make or break the entire assemble.
Nasi lemak is the pride of Malaysian folks for its spiciness, versatility and ability to satisfy a hungry belly. It is a dish that can be served as breakfast, lunch, tea, dinner or even supper. And what is nasi lemak bungkus? Let's find out more.