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This time Che Nom wants to share the best recipe because it is simple and very practical to keep as a stock that will help make work easier for mothers in the kitchen or even as a savior in a single kitchen, which is Sambal Penyet. First we cut chilies and other ingredients to be fried until wilted. Then grind and stir-fry until the sambal is thick and the oil breaks. From the beginning, Che Nom would always cook sambal penyet and bottle it because it was easy to eat with rice. This sambal can also be used to cook all kinds of things. It saves time. Sometimes Che Nom will pack small and store in the freezer, it will last for months. The taste of this sambal peneyt is really good, spicy and solid. // Bahasa Melayu ------------------------ Ingredients: 25-30 seeds / 500g large red chili 60 seeds / 300g red chili rice 4- 5 shallots 4 tomatoes 1 pumpkin / 12 cloves of garlic 3 inches belacan 2 tbsp sugar Salt to taste 1 tbsp seasoning powder //English -------------------- ---- Ingredients: 25-30 stalks / 500g red chili 60g stalks / 300g red bird's eye chilli 4-5 red onions 4 tomatoes 1 head /12 cloves garlic 3 inches fermented shrimp paste 2 tbsp sugar Salt to taste 1 tbsp seasoning powder Instagram: http://bit.ly/CheNomInstagram Twitter: http://bit. ly/CheNomTwitter Facebook: http://bit.ly/CheNomFacebook Knife Brand: https://chenom.my/pisau-yang-che-nom-... Blender Model: https://chenom.my/blender-yang-che-no... #resepichenom