Thanks : great recipe, fantastic sharing and superb video presentation. You are a blessing to malaysian or singaporean living overseas , deprived of home town cuisine!!!
Finally tried this recipe today. It is so good. Thank you Roland. The only thing I need to do is to get it more spicy. Do I add more dried chilli or chilli padi? Appreciate your advice, Roland. Thank you.
Fry until the oil separates from the chilli: I learnt something new. Thank you. Ps. This is my favourite, actually I hv a lot of favourites: I love that, I know exactly what you mean.
I have been waiting for this. I am going to try your version of sambal which is different from how I use to make it. Where can I find Knoor salted egg powder in my country? These is none in our local supermarkets.
Hi would like to ask whether the toasted belacan will create a foul smell during the cooking process ? Would like to make this chili without problem of smell permeating the place. (I had bad experience before). Thanks.
Shifu may i check,wif u - the tamarind paste u used is it the same one that we use to make assam water? Also can we omit the dried shrimp? Will it change the taste of the sambal? TIA
Hello chef ! I tried just now ! How come my sambal is not like yours ? A bit watering ! I add too much shallots maybe ( I add more pieces shallot because no big onion ) is this the reason ?? Thank you
Hi, Roland I desperately need you help to help figure out what a Thai cooking ngredient is I bought by accident. It’s a soft black crab paste in a jar from Pantai norasingh . It has crab extract, salt, garlic, and lemongrass. Not really aromatic in the jar kind of earthy tasting. The only thing I could find that it could be is some thing call nam poo any ideas
Tried this recipe today and OMG it's a major hit! Probably one of the most delicious sambal I've made! Thank you !!
Awesome!! Thank you so much for trying our recipe!
How long can we store the Chili? And to store in fridge? Thanks
Thank u Roland & Jamie
Many many thanks for your kind donation, Syed 🙏🙏🙏🙏 ❤️❤️
Wow nice thanks for sharing your recipe
Roland, I really wish you are my neighbour in UK! I can imagine the aroma from your kitchen. Thanks for the simplicity of your cooking. God bless you.
Hehe. We would love to stay in UK for a while 😍😍😍😍
Omg... Taste was perfect. Luak so luak!!!!!!!!! But so good!!!!
It's really good the sambal! Thank you so much
You’re most welcome 🤓
hi! chef thanks for sharing your aunthentic recipe godbless keep safe always chef. i will try this one later
Stay safe too. Happy cooking!
Thank you for this recipe! I have all these ingredients right now so will make this as it looks really good! My mouth is watering lah!
Great easy recipe.
Thanks : great recipe, fantastic sharing and superb video presentation. You are a blessing to malaysian or singaporean living overseas , deprived of home town cuisine!!!
mouth watering! my favourite dish.....
I never try to put serai inside the sambal, I will try ur recipe, tq chef
I also have many favourites when it comes to your food but nasi lemak is right at the top!!! Wow, looks and sounds so tasty. Supreme!
Wow great recipe ,wen u close ur eyes while tasting d food that time makes me hungry ......
I already try the nasi lemak now cooking and probably next week i try your sambal okay 👌 thank you chef for sharing…
Thank you to share recipe of nasi lemak chilli paste sir.❤
Excellent 👍🏻 love this one as I grew up in Singapore this is one of the closest ones very good job 👏
Malay normally cooks sambal for nasi lemak wirhout lemon grass..but i still enjoy watching ur cooking. Surely its good too..😍i'm drooling now..haha
Ur Indonesian style, if Im not wrong! But nice watching this.
Yammy. Thank you for sharing your recipe. Top cooking.
Finally tried this recipe today. It is so good. Thank you Roland. The only thing I need to do is to get it more spicy. Do I add more dried chilli or chilli padi? Appreciate your advice, Roland. Thank you.
Yes add a few stalks of chilli padi. Spicy!!
Fry until the oil separates from the chilli: I learnt something new. Thank you.
Ps. This is my favourite, actually I hv a lot of favourites: I love that, I know exactly what you mean.
Roland, watching you cook is exactly like when my mum taught me how to cook! 😁 I think that's why I like your cooking videos so much ❤.
🤓🤓🤓 Glad to know that my sharing method makes you feel warm 🙏🙏🙏
Thanks chef for the video
Looks delicious !
This is what I’ve been waiting for , thank you for such easy to follow recipes.
Thank you for this amazing recipe. May I know how I can store the sambal and how long I can store it? Thank you.😀
Do you have a recipe for the salted egg chicken? I love salted eggs and eat it when I make congee!
wowww..looks good..
should try your version..😉
thank you..
Thanks for your fabulous recipes. Can you also do a video on how to make achar? Thanks so much.
Hello Roland, would like know the recipe is good for how many pax?
I have been waiting for this. I am going to try your version of sambal which is different from how I use to make it.
Where can I find Knoor salted egg powder in my country? These is none in our local supermarkets.
Another great one but I wood like the recipe too the whole dish.
How to cook the coconut rice!
ok ok so where is the recipe. for all the food shown in this video? like a list as to what was on the table, that you so wonderfully ate!! lol
I tried your method today, 😋 love it 😘
Super hungry right now...
Thanks for this delicious dish. Can you share how to make the very crispy anchovies. TIA. Happy cooking.
You’re most welcome, Lily. You can see the video ua-cam.com/video/DnhCfLuJgGg/v-deo.html skip to the last part. Happy cooking!
Make a video on Bebek Goreng Pak Ndut's sambal chilli. Their chilli is to die for.
Hi would like to ask whether the toasted belacan will create a foul smell during the cooking process ? Would like to make this chili without problem of smell permeating the place. (I had bad experience before). Thanks.
You can leave out the belacan. Add salt instead
Shifu may i check,wif u - the tamarind paste u used is it the same one that we use to make assam water? Also can we omit the dried shrimp? Will it change the taste of the sambal? TIA
Can we make Mee goreng with this sambal?
how long will it last? should i put vinegar so i can store it longer
wow, how flavorful!!
It’s 1130pm here in UK, watching Roland cook and eat this is making me so hungry, and so homesick. Lol. Happy quarantine! GaT
Hehe. Stay safe in UK!
The best nasi lemak belongs to the chinese 👍🏻👍🏻👍🏻
very nice video. thanks. just a quick question. How old are you?
Thank you so much. Very old. Haha. 50 this year.
Do we need to keep the chillies in the fridge?
What brand is your wok?
more spicy chili recipe please
I love it when you taste test, but then I hate it too cos I get hungry. 😂
Thanks for the recipe!
He's the cutest when he's having a snack. 😽😹💜🌋Oooooo chilliis~
Hello chef ! I tried just now ! How come my sambal is not like yours ? A bit watering ! I add too much shallots maybe ( I add more pieces shallot because no big onion ) is this the reason ?? Thank you
May we know how you cooked your salted egg chicken ? Thanks
I think this chilli also suitable for fried hokkian mee.
Dang, I want to be your neighbour! Definitely going to try out this recipe.
Can i replace the belacan with shrimp paste?
How is the adjustment if I only have tamarind with seeds meant for soaking?
Add water to the tamarind.
Put little to the sambal , throw the seeds away.
Hi, is that different type of tamarind paste? Is this asam 膏？
Hihi. Yes.
I like so much, singapore nasi lemak 😍😘😘👍👍👍thanks so much for share recipe ,I miss singapore 😍❤remember me when work in singapore 😍😍❤
Hi, Roland I desperately need you help to help figure out what a Thai cooking ngredient is I bought by accident. It’s a soft black crab paste in a jar from Pantai norasingh . It has crab extract, salt, garlic, and lemongrass. Not really aromatic in the jar kind of earthy tasting. The only thing I could find that it could be is some thing call nam poo any ideas
Hi Elsa&lisa. That is a dipping sauce. You can also use it to make Thai salad too. Hope this helps.
Thanks, Roland, do I need to add some fresh herbs to it or thin it out with something? It’s not very dip like?
just to note: you should rinse dried chilli thoroughly before doing anything with it
Ni kat mana?
Nasi lemak rice
Which brand of shampoo do you use, and recommend? 😜😜😜
Sorry, invite some friends to eat and Sent some for me.
Not safe to watch when hungry 😋
Chinese really like their sambal dry? I also notice you dont add assam (tamarind paste) into the sambal
He did add tamarind paste into the sambal
Oops! Spoke too soon. Found your recipe for the salted egg chicken you posted 2 years ago! Bodoh sekali!
Uuiii
not kosher
Your sambal chilli is too dry
Oh we purposely did it this way. We don’t like it to be too oily.