This lump of chilli mass (and mess as well), may look like nothing much but it is one of the most versatile 'simple' dish in many Malaysians household.
We must have our sambal with almost everything. We need FIRE in our BELLY!!!
We'll have our roti canai(I have not tried this recipe but at least you get the idea what roti canai is) with some sambal in our curry or dhal.
We use sambal to stir fry rice, noodles or water spinach (kangkong).
We spoon a bit of sambal into a bowl of soupy noodles for that extra oomph...
In times of desperation, in times when we need a quick fix to satiate hunger pangs, we reached out for sambal with steamed rice, nothing else... no meat, no vegetables...
... in Malaysia
anytime is a good time to start blending and cooking sambal. Our Malaysian ears and nose, are accustom to the sound of blending, pounding chilli into paste and the smell of gurgling sambal on the stove...occasionally we gave out a good hearty 'AhhhChooo'sneeze ...'oh bless you... ' with a smile, as we know that a good sambal is in the making
I must exercise some care, pick and choose my day when I can cook my sambal. Wouldn't want my neighbours to 'pengsan' / fainting spells, because of the chillies and belacan (shrimp paste) aroma escaping from my kitchen flue into their homes Be sure to open up windows and doors and switch on the kitchen vent when cooking...