Spicy

A delightful variation of Sambal Kerang that balances the heat of chili with the sweetness of palm sugar and a hint of soy sauce, offering a more complex flavor profile. This version often includes aromatics like lemongrass for an extra fragrant touch.

clams · red chilies, finely chopped · shallots, finely chopped · garlic cloves, minced

A simplified and faster version of Sambal Kerang, perfect for weeknights. It uses pre-made chili paste and fewer aromatics, delivering a delicious spicy clam dish with minimal effort.

clams · pre-made sambal oelek or chili paste · garlic cloves, minced · shallots, thinly sliced

A classic Indonesian stir-fried clam dish featuring plump clams cooked in a rich, spicy, and savory chili paste. This dish is a staple in many Indonesian households and restaurants, known for its vibrant flavors and satisfying texture.

clams · red chilies · bird's eye chilies · shallots

A flavorful variation of Sambal Sotong that incorporates petai (stink beans), adding a unique, pungent aroma and a distinct taste that complements the spicy sambal and tender squid.

Squid · Petai beans (stink beans) · Dried chilies · Shallots

A simplified version of Sambal Sotong that uses pre-made sambal paste for a faster preparation time, while still delivering a delicious spicy kick. Perfect for a weeknight meal.

Squid · Pre-made sambal paste · Tamarind paste · Sugar

A classic and fiery dish featuring tender squid stir-fried in a rich, spicy sambal sauce made from chilies, shallots, garlic, and belacan. This authentic version is a staple in Southeast Asian cuisine.

Squid · Dried chilies · Shallots · Garlic cloves

A flavorful variation of Sambal Tumis Ikan Bilis that incorporates petai (stink beans), adding a unique, slightly bitter, and pungent flavor profile that complements the spicy anchovy sambal.

dried anchovies (ikan bilis) · dried chilies · shallots · garlic

A quintessential Malaysian sambal featuring dried anchovies (ikan bilis) and a rich, spicy chili paste. This classic version is deeply flavorful and slightly sweet, perfect with rice or as a condiment.

dried anchovies (ikan bilis) · dried chilies · shallots · garlic

A flavorful variation of Ikan Goreng Kunyit, served with Sambal Matah, a fresh Balinese chili relish made with raw shallots, lemongrass, chili, and lime leaves, offering a zesty and aromatic contrast to the crispy fried fish.

Firm white fish fillets · Turmeric powder · Coriander powder · Garlic cloves

A classic Malaysian dish featuring crispy fried fish coated in a fiery and aromatic sambal sauce, balancing heat, sweetness, and tanginess.

Firm white fish fillets (e.g., snapper, sea bass) · Cornstarch · Vegetable oil for frying · Dried chilies

A spicier and tangier variation inspired by Asam Pedas, this Singgang incorporates more chilies and a richer tamarind base, offering a bolder flavor profile while retaining the essence of a fish soup.

Mackerel (Tenggiri) · Tamarind paste · Dried chilies · Fresh chilies

A flavorful variation of Asam Pedas, substituting fish with tender chicken pieces, simmered in the signature sour and spicy tamarind broth. This version offers a different texture and depth of flavor.

Chicken (thighs or drumettes) · Tamarind Paste · Dried Chilies · Shallots

A classic and authentic Johor-style Asam Pedas, featuring a rich, sour, and spicy tamarind-based fish stew, simmered with a fragrant blend of spices and herbs.

Fish (e.g., Mackerel, Stingray, or Grouper) · Tamarind Paste · Dried Chilies · Shallots

A Nyonya-style Asam Pedas Ikan Pari, characterized by a slightly sweeter and more complex flavor profile due to the addition of ingredients like candlenuts and a richer spice blend. This version often includes pineapple for a subtle fruity tang.

Stingray · Tamarind paste · Dried chilies · Shallots

A classic and fiery Malaysian fish stew featuring mackerel simmered in a tangy and spicy tamarind-based broth, infused with aromatic herbs and spices.

Mackerel fillets · Tamarind paste · Dried chilies · Shallots

A Peranakan twist on Ikan Pari Asam Pedas, incorporating ingredients like candlenuts and dried shrimp for a richer, more complex flavor profile, often with a slightly sweeter and more aromatic gravy.

Stingray · Tamarind paste · Dried chilies · Shallots

A classic and beloved Malay dish featuring stingray simmered in a rich, tangy, and spicy tamarind-based gravy. The sourness from tamarind and the heat from chilies create a complex flavor profile that perfectly complements the tender stingray.

Stingray · Tamarind paste · Dried chilies · Shallots

A spicier variation of Ikan Tenggiri Masak Asam, incorporating more chili and specific spices like dried chilies and galangal for a bolder flavor profile.

Mackerel (Ikan Tenggiri) · Tamarind Paste · Dried Chilies · Shallots

A flavorful twist on the traditional sweet and sour seabass, incorporating the tangy notes of tamarind and a hint of spice for a more complex flavor profile.

Seabass fillets · Cornstarch · Pineapple chunks · Red bell pepper

A Peranakan twist on Ikan Siakap Tiga Rasa, incorporating Nyonya flavors like galangal, lemongrass, and candlenuts for a richer, more aromatic sauce. The spice profile is often more complex.

Seabass (Siakap) · Cornstarch · Vegetable oil · Dried chilies