Ingredients:
and
Method:
Refer here http://lilyng2000.blogspot.com/2005/06/nasi-lemak.html . The best part is you do not have to cook the sambal.
Serves
Friday, December 22, 2006
Breadfast Nasi Lemak
When we had this for breakfast, my daughter commented that she felt like she was in Malaysia. What made it so familiar with the breakfast nasi lemak of malaysia is the sambal. This sambal was straight from the bottle and it tasted like the 'macik's' , unlike my sambal which tends to be slightly sweet. This bottle of asian meals sambal tumis sauce was sponsored by http:/mytasteofasia.com. Thank you, Ray, this is one sambal i would recommend to have in the pantry.
Ingredients:
and
Method:
Refer here http://lilyng2000.blogspot.com/2005/06/nasi-lemak.html . The best part is you do not have to cook the sambal.
Serves
Ingredients:
and
Method:
Refer here http://lilyng2000.blogspot.com/2005/06/nasi-lemak.html . The best part is you do not have to cook the sambal.
Serves
Dear all Lily's fans
ReplyDeleteJust want to let everyone knows that we just restocked the Asian Meals -Sambal Tumis Sauce in our online store, click here to check it out
http://www.mytasteofasia.com/asianmeals-sambal-tumis-sauce-p-48.html
I apologize for the delay. This sambal tumis is one of our bestsellers, that's why people should grab it b4 it's gone! :)
Lily..thanks u for testing the sambal tumis for us! :)
hello lily,
ReplyDeletenice to know ur blog, is very interesting and informative.
I were searching for chili boh and I found here.
Merry Christmas n happy new year~
From Malaysia, Chen Boon
Hello from down under in New Zealand. I was searching the blog world whne your blog popped up. You have some really great recipes, worth sharing, so I have mentioned your blog @ #353 on my blog - 21 21 21 Great Blogs To Read.
ReplyDeleteThe easiest way to find my blogs is a search on Google. Key in - krazy kelvin.
Click - I'm feeling lucky.
All the very best for the New Year.
Oh, is the sambal good?Hv just got mine, Glory brand, from Asian supermarket in California.
ReplyDeleteLooks yummy! Will try it soon. Happy Holidays! -v.
ReplyDeleteI"m in love with your blog! :-). And now very hungry. My younger son was born in Malaysia but we left before he could really enjoy Malaysian food. We tried making char siew pau today and the pau was a disaster. I wonder if I will have to use the special pau flour.
ReplyDeleteRay
ReplyDeleteI am sure you knew my problems and now it is fixed. i have just published 119 comments.
you are most welcome
take care
tigerfish
ReplyDeleteI don't know about Glory brand but i can say that the one that i tasted is very good. you can get it online at http://mytasteofasia.com
anonymous
ReplyDeleteyou don't need to have special pau flour to make a good pau. The pau flour is bleached therefore making the pau whiter in appearance. I have mentioned before that i used cake flour which is too expensive for me, i now use bleached all purpose flour and take away a tablespoon and replace with a tablespoon of wheat starch for pau and cornflour if i am using it for cakes.
check out the char siew pau in this blog and you will see that i use a premix and it costs less than a dollar a pkt.
Hi Lily,
ReplyDeleteI checked the website "http:/mytasteofasia.com" but couldn't find the sambal tumis belacan. I only saw a ChanHong Sambal Ikan bilis though, would that be as good?
Thanks!
wee
ReplyDeleteyou are absolutely right. i checked with Ray and he quoted:
We no longer carry any sambal tumis products until we are able to source a good one. But we do have ChanHong Sambal Ikan Billis which is super good. Any Msians who tried it, I GUARANTEE they will like it! Sambal Tumis and Sambal Ikan bilis are 2 different things, so they won’t taste the same….”one apple..one orange”!
I suggest to try out the apple and orange and tell me how you like them
Hi Lily,
ReplyDeleteI guess so.. I will try it and let you know =) Hopefully it's good..
Hi Lily,
ReplyDeleteDo u happen to hv a recipw on fried chicken?? Those that requires very little flour type.
Also, do u hv the recipe for the chilly. I always feel that the rice and chilli are the most important for this dish. And I like to do dishes from scratch.
Cheers!
Jackie