Hi! So sorry for this confusion! What I meant was that if you do not intend to consume this sambal immediately, then the drier it is , the longer you can store in the fridge. However, if you intend to consume it immediately, then you can add water to adjust the consistency that you desire. I should have made myself clear😢! Thanks for highlighting this!
I would really like to try this recipe to cook for my sons overseas but I'm wondering whether I can find blue ginger easily. If can't find do I add the same weight of fresh ginger or "old" ginger? Thank you for this yummy recipe!
Hi Martin Blue ginger or lengkuas has an aroma akin to that of a pine forest. It also has a citrus aroma. You can substitute blue ginger with an equal weight of old ginger but add a tsp of lime zest or 2 shredded lime leaves at the last minute of your cooking. This will compensate for the lack of piney and citrusy aroma. Hope this works for you. All the best!
Monica, your demonstration is very authentic and very accurate. My mother was the greatest Nonya cook and I can see that you are great !
@@chongyeeyap9586
Hi Chong Yee,
Glad that you like this video! Lucky you to have a mum who is a great Nyonya cook! 👍Cheers 🍻!
Waah, put on 2 kilos just looking at your food! Thank you for sharing!
@@sitmengchue4077 Hahaha!
I have never tried with chilli powder. Always used dried chillies. Will give this a go! Thx for sharing!
@@amykrygsman9080 Yes! Give this a try. Chili powder gives it a smoky aroma. All the best!
Sambal nasi lemak suka bnget saya bun enak
@@devinacooking2769 Terima kasih Devina! Boleh cuba bila ada masa! Syabas!
Thank you.
You're welcome!
I am confused, on one hand u said to fry til dry so it prolongs shelflife, next minute add water to it, wouldnt that negate the previous step
Hi! So sorry for this confusion! What I meant was that if you do not intend to consume this sambal immediately, then the drier it is , the longer you can store in the fridge. However, if you intend to consume it immediately, then you can add water to adjust the consistency that you desire. I should have made myself clear😢! Thanks for highlighting this!
I would really like to try this recipe to cook for my sons overseas but I'm wondering whether I can find blue ginger easily. If can't find do I add the same weight of fresh ginger or "old" ginger? Thank you for this yummy recipe!
Hi Martin
Blue ginger or lengkuas has an aroma akin to that of a pine forest. It also has a citrus aroma. You can substitute blue ginger with an equal weight of old ginger but add a tsp of lime zest or 2 shredded lime leaves at the last minute of your cooking. This will compensate for the lack of piney and citrusy aroma. Hope this works for you. All the best!