Sam­bal Tu­mis

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

By Yus­nita Yu­soff Blend to­gether 10 dried chill­ies, 2 red onions, 2 cloves gar­lic, tsp toasted bela­can, 1 tsp salt, 2 tbsp su­gar and 1 tsp as­sam juice. Fry over medium heat un­til the oil sur­faces. Makes 1 cup. Keep chilled for up to 2 weeks.

BEST WITH: Nasi Lemak, bee hoon, and grilled seafood.

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