Directions

Sambal Terasi

1. Pour oil into a frypan and stir in the chillies, garlic, shallots and belacan. Continue stirring until soft.
2. Transfer into a food processor or mortar & pestle together with the sugar, salt and chicken stock powder. Blend until smooth.
3. When cool transfer to a jar with a airtight lid, store in refrigerator.
4. WARNING:- Best to cook this outside as the fumes from the chilli while cooking can be very overpowering, making it hard to breathe.

Ayam Semor

1. Place the chicken pieces into a large bowl. Rub the salt & white pepper together with 1 tbsp of the ABC Kecap Manis, cover and let stand for ½ hour.
2. While the chicken is marinating, cut the eggplant into 1cm thick slices, spray with cooking spray and bake under a grill until golden brown on both sides. Set aside.
3. In a jug make up the chicken stock powder with the cup of boiling water, stir to dissolve.
4. In a deep pan heat the remaing oil and brown the chicken pieces. Set aside.
5. Without adding extra oil fry the onions, garlic and ginger until soft.
6. Add the cloves, nutmeg and return the chicken pieces together with any resting juices to the pan. Pour over 3 tbsp of ABC Kecap Manis and the stock liquid. Stir to make sure each piece of chicken has been costed with the sauce. Salt & pepper to taste.
7. Bring to the boil, cover and reduce the heat and simmer for 25 mins. Remove the chicken from the sauce and arrange the eggplant in a single layer on the base of the pan. Return the chicken back on top. Cover and simmer for a further 5 mins.

Sambal Goreng Buncis Udang Petai

1. Top and tail the beans and slice on the diagonal.
2. In a saucepan pour in the oil and fry the onion and garlic on a medium to low heat until the onions have softened.
3. Toss in the fresh beans and continuously stir for 5 mins.
4. Add the sambal terasi, tamarind paste, shaved palm sugar and the petai beans.
5. Pour in the TCC Premium Coconut Milk, salt & pepper to taste. Bring to the boil, cover and reduce heat and cook until the beans are just tender.
6. Add the prawns in a layer on top (do not stir through). Cover and cook until they have just turned a lovely pinky orange. This step will not take long, so do not leave the kitchen, as you do not want to overcook them. Remove from heat and stir through.
7. Serve both dished with fluffy white Jasmine rice.