One jar of sambal that saves you time all week. This is one of my favourite kitchen systems as a busy mum. I make one batch, store it in the fridge, and use it to cook different meals. It’s packed with flavour and works beautifully with fish, petai, tempeh, fried rice and so much more.
If you’re cooking for young children, simply use less bird’s eye chillies. You’ll still get lots of flavour from the dried shrimps, dried scallops and belacan without making it too spicy for them. Another tips, remove the seeds so it is less spicy.
Store in a clean, dry glass jar and keep refrigerated for up to 2 months.. Always use a clean, dry spoon when scooping the sambal. Avoid using a spoon that’s been in your mouth or touched other food, as it can cause the sambal to turn mouldy more quickly.
A refreshing, restaurant style Japanese cold soba that’s surprisingly easy to make at home. Served with a light umami dipping sauce, it’s the perfect meal for hot days and can be paired with your favourite Japanese side dishes for a complete family dinner.
Simple, sweet, and savoury chicken that the whole family loves. Easy enough for busy days, but always disappears fast from the table.
A nourishing herbal steam chicken made with simple ingredients and no extra water 🤍 The chicken releases its own natural essence, creating a light yet deeply flavourful broth.
A cosy little space beyond Instagram, where I'll occasionally share favourite finds, travel tips, little updates and other things I think you'll enjoy.