Sambal Nasi Lemak Padu business version! Tips for mixing hot chilies.

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Che Nom

Published on Aug 20, 2024
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This time, let's watch Che Nom cook a recipe that many people are good at, but Che Nom wants to share a version that is delicious for his own throat, which is the commercial version of sambal stir-fry. Haa.. no matter how big we cook, we are satisfied. Actually, there are not many ingredients to cook this delicious sambal tumis, it's just the method that is important. Have to be patient..have to wait..have to observe the taste and texture. Freshly made and delicious. Sometimes we eat it with very spicy sambal, the chili is not quite cooked and it just tastes like it's hot. In this video, Che Nom shares how to cook with a chili mix ratio that is suitable for all groups, the taste of puntak is very spicy.. it's just good. Very tasty to eat with nasik lemak. If you want to do business appropriately, if you want to keep it for stock at home, it's ok because it can also be used as a chili sauce. //Bahasa Malay ----------------------------- Ingredients for sambal: 200g fat dry chili (not spicy) 30g curly dry chili (spicy) 7-8 large red onions 1 inch ginger 8 cloves of garlic 30g anchovies 2 cubes of anchovy essence 1 red onion (sautéed) tamarind water 2 cwn oil for frying anchovies 1-2 pandan leaves 4 mini pieces gula melaka 1-2 small spoons of white sugar Salt to taste Sliced ​​onion //English ----------------------------- Sambal ingredients: 200g fat dry chilli (not spicy) 30g curly dry chilli (spicy) 7-8 red onions 1 inch ginger 8 cloves garlic 30g anchovies 2 cubes anchovies stock 1 red onion (saute) Tamarind juice 2 cups fried anchovies' oil 1-2 pandan leaves 4 pieces mini palm sugar 1-2 small ladles of white sugar Salt to taste Sliced ​​red onion Instagram: http://bit.ly/CheNomInstagram Twitter: http://bit.ly/CheNomTwitter Facebook: http://bit.ly/CheNomFacebook Pan brand : https://chenom.my/kuali-yang -always-c... Knife Brand: https://chenom.my/pisau-yang-che-nom-... Blender Model: https://chenom.my/blender-yang-che-no... #resepichenom

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