Spicy Yong Tau Foo / Sambal Yong Tau Foo

MY FUSION VERSIONLIGHTLY SPICY AND DELICOUSEASY AND QUICKLOVING IT

MY BEST DISH FOR YOU MY FRIENDS @COOKPAD💝💝💝💝💝💝💝😘ALL TIME FAVORITE FOR HAM HOCK / PORK KNUCKLE AND SPICY SAUCE / SAMBAL SAUCETRIED OUT THIS SIMPLE COMBO TODAY AND ITS JUST TOO PERFECT ,SURPRISINGLY DELICOUS 💝💝💝💝💝💝🍴

MY FUSION VERSIONBACON AND SAMBAL LOVERLOVING IT

Simple Lightly Spicy Vegan Side Dish In 10 Minutes

A VERY POPULAR COMMON STREET FOOD AND CANTEEN FOOD ,GREAT WITH CHICKEN OR SEAFOOD AND SOMETIMES SERVE WITH FRIED EGGS TOO

YOU CAN USED ANY STORE BOUGHT SAMBAL OELEK OR SPICY SAUCEOR DO IT YOUR SELF

MY VERSIONEASY QUICK VEGAN SIDE DISHLOVING IT

MY VERSIONA DELICOUS SPICY CALAMARIGREAT WITH JUST PLAIN RICE OR COCONUT RICELOVING IT

A VERY COMMON AUSPICOUS NAME DISH "FOUR TREASURE " USUALLY IN BIG CHINESE RESTAURANTDISHES ARE ALWAYS REFER TO DELICOUS "MEAT " OF YOUR PREFERENCE ..FOR A MORE IMPRESIVE AND EXPENSES DISHES YOU CAN ADD IN ABALONE / SCALLOP / LOBSTER TOO🎉🎇🎉🎇🎉🎇🎉🎇🎉🎇🎉🎇🎉🎇

MY VERSIONALL TIME TOP FAVOURITE SPICY SHRIMP 💝💝💝💝LOVING IT

MY VERSIONANOTHER WAYS TO ENJOY OKRAA LIGHTLY SPICY DISHLOVING IT

MY VERSIONEASY TASTY SPICY SAUSAGE STIR FRY IN 10 MINUTESLOVING IT

BUSY /LAZY TO COOK/GREAT WITH A BOWL OF WHITE RICE , NASI LEMAK ( COCONUT RICE ) OR PLAIN PORRIDGE

MY FAVOURITE DISHA COMMON DISH THAT GOES WELL WITH WHITE RICE OR COCONUT RICEEGGS WITH SAMBAL. .....WHAT CAN I SAY..........GREAT COMBOLOVING IT

MY FAVOURITE COMBO SALADROASTED PORK AND SAMBAL

MY VERSIONLIGHTLY SPICY TASTY WAYS TO ENJOY MACKERELLOVING IT

MY FAVOURITE SPICY PRAWN RICEINSPIRED BY NEIGHBOUR CAFE AUNTY WONGLOVING IT

My Sis in Law taught me to make this sambal few years back, but i probably add few ingredients to complete the taste :D

Good to serves in any Roasted or fried meats and Seafoods

Created this super fast, cheap and sinfully tasty noodle. Warning: highly addictive!

"Sweet and spicy with a hint of sour... Sambal Tumis is a chili paste that's also a bedrock of culture. It is Ground Zero and the starting point to understand all regional flavors.""Sambal Tumis can be broken down into a chili condiment (the 'Sambal' part) that is fried until fragrant (the 'Tumis' part)."Best eaten alongside a plate of aromatic coconut rice like Malaysian Nasi Lemak or with a good curried vegetable stew like Indonesian Sayur Lodeh.For this health-conscious version, we use mineral-rich date sugar and palm sugar in place of normal white sugar as the main sweetening agents. Antibacterial honey is also added as a mild preservative.

This dish is a common dish in South East Asia country and to be more precise, Malaysia, Indonesia, Singapore & Thailand. Most of the country here in south east asia love spicy food and sambal udang petai is one of it. This sweet and spicy sambal can be eaten with steamy white rice or even bread. The stinky bean taste mild and not bitter at all! The crunchy consistency gives you the excitement while eating. You can always skip the stink bean part if you cant deal with them.

I travel to Bali often and enjoy the street food there. My Balinese friend makes a great sambal so I always ask her to make one which is very dry and very very hot which allows me to easily carry it home and add more ingredients and oil before canning it. So I do advise, this is not the original recipe for sambal, this explains what I do to it after I get it home.I like to roast/grill the peppers and take the skin off. The taste is really much better.Once you have finished extending your sambal (at step 7) you can put it in the fridge for immediate use or proceed to preserve it for storage as I did in this case.For canning: If your sambal has any low acid content ingredients it needs to be pressure canned. Otherwise boiling water bath will be ok.My next trip to Bali, my friend has promised to show me how to cook her sambal. I hope I can master this teriffic recipe and share with you. There are many other good similar recipes on this site for you to try. Just search for sambal.

If you only have a little spare time to cook. Try these recipes, simple recipes that are quick to serve. Spicy taste will increase your appetite.

MY VERSIONBAKE IT IN A FOILDELICIOUS DISH IN 20 MINUTEMALAYSIAN FAVOURITE BAKED FISH DISHLOVING IT

We Indonesians love our sambal. There are plenty varieties. Some a bit sour, some a bit bitter, some a bit sweet, but most Indonesians love spicy sambal. My partner and my kids love sambal, but we can't stand too spicy food. So I always remove the seeds from the chili. If you like spicier sambal, do not remove the seeds.Kecombrang or honje is also known as torch ginger. It is the young flower part. If you can't find it, you can replace it with a bit of mint. Kecombrang tastes a bit sour and minty. It also has a fragrant smell.