Event concepts > buffet > sambal
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Sambal Assam -
Assam boi bleanded with fresh chili and other local spices are added to it to enchance the flavour of this sambal.
Sambal Belacan -
A red and spicy blended chili with auromathic shrimp paste added with calamansi to make and enchance the pure flavour of sambal belacan.
Sambal Buah -
Another style of sambal belacan which made from fresh local ingredients and shrimp paste added with a young chop mango originate from Negeri Sembilan.
Sambal Budu -
Its a mixture of anchovies paste and slice of fresh chili, onion and calamansi. A popular sambal in the east cost Malaysia.
Sambal Cencalok -
Permanted shrimp combined with fresh chili, chili melaka and fresh onion and add some calamansi to add the flavour and taste. This sambal is popular in South Peninsular.
Sambal Kicap -
Soya sauce blend with fresh chili and chili padi. Other local spices are added to it to enchance the flavour of this sambal.
Sambal Petai Ikan Bilis -
Tiny Anchovies cook with sambal, hot & spicy with the cruncy of fried anchovies.And with petai (flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell).They are an acquired taste, but are popular the local.
Sambal Terasi -
Another way of making sambal belacan Indonesian style. The whole ingredient will be fried before blend. The taste and aroma will leave you satisfied.
Sambal Tumis -
Chili paste cook with anchovies, fresh onion and shrimp paste. Fresh coconut milk is added to enchance the flavour.
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