SAMBAL MAMACHU (4 Choices)
SAMBAL MAMACHU is an all time favourite with Malaysians. It can and will be eaten any time of the day with hot steamed rice, ketupat (bolied rice cakes), pulut (glutinous rice), Nasi Lemak (Rich coconut rice) and bread. The variations it comes in is beyond our imagination. Some use dried anchovies, bitter beans, shrimp paste (belacan), fermented durians and vegetables to enhance the taste to get a rich umami flavour. Most Malaysians cannot live without sambal.
What is Trmpoyak?
Tempoyak is a Malay condiment made from fermented durian. Tempoyak is made by taking the flesh of durian and mixing it with some salt and keeping in room temperature for three or five days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.
What is bitter bean?
Bitter beans are flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to, but stronger than that of the shiitake mushroom, due to sulfur-containing compounds also found in shiitake, truffles and cabbage.
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