3 thoughts on “Sambal”

  1. Dave
    For Ikan bakar, we usually use gurame (carp fish) or Nila fish.
    And for the sambal, usually its combination of tomat, red chili , some sugar and salt

    For Ikan bakar chili, the common sambal is like this,
    Fried the tomato and red chili in hot cooking oil for a while (until they shine), then mix all of them by hand or blender.

    Hope it work

  2. I would like to know how to make the sambal that is commonly used in Nasi Lemak. It seems to be a useful tip by including the Nasi Lemak Sambal into the Ikan Bakar (Local, Singapore/Malaysian style – grill fish). To do Ikan Bakar what kind of fish to use? Can I use Ikan Selah? What about using sotong or udang instead of fish?


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