Sam­bal Bela­can

Simply Her (Singapore) - - Home & Food How To -

By Yus­nita Yu­soff, chef de par­tie at Ma­manda Blend to­gether 15 red chill­ies, 5 chilli padi, tsp toasted bela­can, 50ml cala­mansi juice, 1 tsp salt, and 1 tsp su­gar. Makes 1 cup. Keep chilled for up to two weeks. BEST WITH: Meats (chicken, beef or mut­ton), stir-fries, keropok, raw cherry toma­toes, cab­bage or cu­cum­ber, and boiled long beans or car­rots.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.