Resepi Recipe Recette

Sometimes I make my own homemade chili sauce. It is easy. The taste of the sauce is a bit different from store bought chili sauce. However the taste of this homemade sauce suits the taste of fish cracker, fried tofu and fritters very well. I use dried chili to make this homemade chili sauce. Fresh chili can also be used but the taste will be slightly different.  This homemade chili sauce slightly resembles the taste of a type of dipping sauce you may find sold in the Eastern Coast of Malay Peninsular. It is called 'Pencicah' and another type is 'Colek Sauce'. It is a spicy, sweet and sour sauce. They are usually sold at around RM3.00 to RM4.00 price in the market, bazaar or raw fish cracker stalls.  Sometimes I did not add the garlic into the sauce. Sometimes I do. Hence if you do not like garlic or wants to simplify the sauce you can omit the garlic from the ingredients. Usually peoples like garlic taste in the sauce. I have yet to use pickled garl...

Last few days my mother said she wanted to make 'nasi impit' (pressed rice) for our tomorrow morning breakfast. She asked me and my aunt to make the 'kuah kacang' (peanut sauce) for the meal. Nasi impit is a pressed rice dish usually eaten with kuah kacang or rendang.  'Kuah kacang' or peanut sauce is a sauce made from a combination of some herbs and ground peanut. This peanut sauce is usually served as satay dipping sauce, as prawn fritter dipping sauce, in lontong and as pressed rice sauce. It has a nutty and sweet taste, but also a bit spicy. The spiciness level of this peanut sauce can always be altered by reducing or adding the amount of chili used.  As far as I know, there are two versions of peanut sauce recipe here, which are peanut sauce without using coconut milk and peanut sauce with coconut milk in it. The peanut sauce which is cooked without adding coconut milk will have more spicy and herb taste, and the creamy taste will come only...

Sambal Goreng is a classic condiment which is still being consumed today. It is a type of sambal like the anchovies sambal in nasi lemak but it has no meat or anchovies in it. It is the most basic red sambal. Sambal Goreng is usually eaten as a condiment. I think it does look a bit similar with nam prik pao. And the ingredients are also alike. But maybe the method of preparing it is different, resulting in a slightly different taste. This is one of our favorite condiment to be eaten with rice. Sambal goreng is basically a cooked chili paste.  The taste of sambal goreng is sweet and spicy, with hints of sour and salty flavor. It is easy to make and requires less time. My aunt and I usually make sambal goreng in a large batch and keep it in the fridge.  Beside being eaten as a condiment, sambal goreng also can be used as the base ingredient for making nasi goreng, fried noodles and some gulai. It can also be used as the base ingredients for seafood and vegetables ...