I’m Yasmin, a maths student at Sussex University, UK. I’m half Malaysian, half English so excuse the occasional ramble about Malaysian politics. Write off and on for the university newspaper and fashion magazine. Just started writing for Trendflux, a satire website hosted by an old colleague of mine.
What is Sambal Tempoyak you may ask, well here is your answer:
It consists of:
100 gm of Ikan Bilis (Baby anchovies)
2 stalks of lemon grass
10-15 Green Bird Eye Chilis (more or less to taste)
2 two large white onions
3 tablespoons of tempoyak (which is basically fermented durian)
2 cups of coconut milk
1 teaspoon of granulated sugar
Salt to taste
Basically put that all in a pot and keep it on the heat until it thickens.
The recipe is from this website: http://resepiraidah.blogspot.com/2009/11/sambal-tempoyak-masak.html (My mum always used to cook it for me… mainly because she never trusted me in her kitchen. The website is in Malay, I translated it)
My mum normally puts petai and some funky leaves that she can only find in Sungai Besi but I can’t remember what they are or how to describe them in English.
Every Malaysian is passionate about their food. Apart from family and friends, this dish is the main reason why I would sit for 12 hours on a plane 🙂
I love my films, music, interiors, any thing arty and my beautiful camera! Enjoy 🙂