Sambal sauce

On our visit to Penang, we were fortunate enough to meet up with Reese and Mark of Season with spice. Who generously donated their time to show us around and introduce us to many of their favourite places to eat. We started the day with Asam laksa and topped it off at dinner with Fish head curry and Sambal chilli crab. Both the company and food were amazing. On our 4 day visit, we attempted to eat at as many hawker stores and street vendors as possible. There were just endless things to try and flavours to discover. One flavour for me that stood above all else was sambal, it is unbelievable. Sambal is a fantasic sauce that goes well with everything, fish, vegetable, meat or simply as a condiment. The most basic of sambal is made from a combination of chilli and shrimp paste(belacan). But the varieties of sambal blends are endless, with recipes varying from family to family. This is a recipe we use and adapted to our taste. It's something we always have in the fridge for a quick stir-fry or enjoyed as a condiment with rice.

Do chua (pickled vegetables)

Do chua to Vietnamese is like Kim chi to the Koreans. Without a doubt, it is our pickle of choice. Every Vietnamese family should have one of these jar in the fridge, along with our other national treasure Nuoc cham. It's great just on it's own or toss into a salad, and I can't image having Banh mi thi (Vietnamese pork roll) without do chua. It's dead easy and simple make but taste absolutely amazing.

Recipe

2 carrots
1 small daikon
1/2 head of cauliflower (optional)
5 large chilli (optional)

2 cup sugar
2.5 cup white vinegar
1 tsp salt

Method

1. Add sugar, salt and vinegar into a saucepan on medium heat. Stir until sugar dissolve and set aside to cool.
2. Cut carrots and daikon into small strips, and put in a large bowl.
3. Cut cauliflower into small pieces and add to the carrots and daikon with the chilli.
4. Pour the cooled sugar and vinegar solution into the bowl. Let the vegetables pickle for a couple of hours.
5. Then put the pickles in a clean jar or container and close lid and refrigerate for couple days.
6. Enjoy with ham and hot crusty baguette or just on it's own.

Nuoc cham

Nuoc cham (Vietnamese dipping sauce)

'Nuoc Cham' is a common name for a variety of Vietnamese sweeten 'dipping sauces' that are served quite frequently as condiments.

Recipe

4 tbsp hot water
2 tbsp sugar
1 tbsp fish sauce
1 tbsp white vinegar
1 clove garlic finely chopped
1 chilli finely chopped

Method

1. Dissolve sugar in hot water, followed by the fish sauce and white vinegar. Taste for balance, add a little more fish sauce or vinegar to your liking.
2. Add the garlic and chilli and stir and set aside until needed.