vampyrichamster

You're very welcome! Sambal is a cornerstone of Malaysian cooking. It's the base for pretty much all our curries and features in most of our sauces. It's also a good dip and condiment on its own. One of the most basic things you can do with it is add on coconut milk, tamarind juice (assam jawa), dried tamarind slices (assam keping, optional), a few slices galangal (optional), a pinch or more of turmeric powder, coriander and a few bay leaves (daun salam), and you have a coconut sauce that will go well with vegetables, eggs and all kinds of meat (specially chicken). The sauce itself, in Malay cooking, is for a style of cooking called "masak lemak", which means literally, "richly cooked". My favorite variant is the egg one, where you drop in eggs into the boiling gravy to poach, and you end up with a quick, tasty, egg curry.

Oooo, damn. Sorry about that. Food makes me ramble! I could end up rambling daaaaays unstopped...