Sambal Pedas Cockles

Sambal Pedas Cockles

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1 kg cockles

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp Kicap Manis
1 tbsp Chilli sauce
1/2 tsp sugar
Salt to taste

3 tbsp oil
2 stalks lemongrass – bruised
3 pieces kaffir leaves

Blended Ingredients
3-4 fresh red chillies
3 small chilli padi
1/2 inch ginger
3 shallots + 1 big red onion
4 cloves garlic
1 tsp oil
50 ml water


  1. Clean cockles in a basin to remove mud, then soak in water with some salt for 15 minutes. Wash several times. Shelled the cockles then wash cockles in colander 1 – 2 times. Drain in colander to discard excess water.
  2. Heat wok with oil and saute blended ingredients, kaffir leaves and lemongrass till fragrant and oil separates. Add in sauce ingredients, stir to mix well and adjust taste to your preference.
  3.  Add in cockles, stir fry over high heat till well combined with the sauce ingredients/
    Dish out immediately (this is to prevent overcooking the cockles and tough).

Sweet Sambal Chilli Prawns Quiche

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Pastry Ingredients
120 g butter – cut into small cube
250 g All Purpose plain flour
1 tbsp toasted sesame seed

1 tomato – slice thinly into rings

1) Rub butter with flour till resemble breadcrumbs. Add in sesame seed and a bit of water at a time and knead to form a soft dough, Wrap with cling wrap and chill for 1 hour.
2) Roll out thw chilled dough and line a 9 inch quiche pan. Prick the base with a fork, line with aluminium foil and fill with beans.
3) Bake in pre heated oven 180 C for5-30 minutes. Remove the aluminium foil and beans. Put in the prawns fillings, tomato into the quiche shell. Pour in the custard.
4) Put the quiche back to oven and baked for a further 30 minutes at 180 C.

Custard Fillings
2 eggs
180 ml whipping cream
Salt to taste
A dash of black pepper

1) Whisk the eggs and add in the whipping cream, season with salt and pepper. Whisk till well combined and sieve to remove any lumps.

Sambal Prawns Fillings
1 tbsp butter
1/2 onion – chopped finely
200 g prawns – shelled and deveined
1 packet Prima Nonya Sambal
1 packet Prima Sambal Chilli
1 tsp Meat curry powder
50  ml water
1 sprig curry leaves

1) Heat butter in a pan, saute the onion until soft, add the curry powder, Sambal Chilli and Nonya Sambal, stir to well mixed over low heat for 3 seconds. Add in prawns, stir to mix well and saute till just cooked.

Sambal Chilli Chicken Burger

Sambal Chilli Chicken Burger

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Crispy fried chicken breast meat – shredded roughly
Burger Bun  (4 pieces)
Shredded cheese

Sauce Ingredients
2 packets Prima Sambal Chilli
1/2 onion – chopped finely
2 fresh red chilli – sliced  finely
11/2 tbsp mayonaise
Salt to taste (optional)

Crispy Ikan Billis with Peanuts
Sliced cucumber
Salad leaves

Halve burger buns and place on a lined baking sheet. Toast in preheated oven at 200°C (400°F) for approx. 4 – 6 min.
1) Heat 1/2 tbsp oil in a pan and saute onions till transparent, add in chilli and Sambal chilli paste, chicken meat, stir to mix well and simmer over low heat for 1 minute. Taste accordingly and adjust taste to your preference. Dish out and set aside to cool.
2) In a mixing bowl, add in the cool sambal mixture, mayonaise and mix well.  Lined the bottom of a toasted bun with salad vegetables, cucumber and add some sambal mixture on it.
3) Topped with some crsipy ikan billis and peanuts. Placed the 1/2 piece of the bun over it. Serve hot.

Sambal Kicap Manis

sambal kicap manis

6 chillies padi
6 red chillies
4 candlenuts
3 cloves garlic
1 inch toasted belacan
1 1/2 tbsp gula melaka
Salt to taste
Juice of 1 lemon or white vinegar

1) Heat oil in a saucepan and fry chillies, garlics and candlenuts till soft. Slice the chillies roughly, pound or blend coarsely with candlenuts and garlics.
2) Season with salt, gula melaka and lime juice. Transfer to a small dish and serve with Ayam Panggang/Bakar. Drizzle Kicap Manis over the sambal before serving.

Sambal Tomato

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sambal tomato

10 cherry tomato/2 tomato – chopped
10 dried chillies – soaked till soft and drained
12 chilli padi
2 pieces kaffir leaves – slice thinly
1 tbsp gula melaka
1 tsp sugar
1 tsp salt
1 tsp toasted belacan
4 shallots – chopped coarsely
2 garlics – chopped coarsely
Juice of small lime

1) Fry tomato, chillies, garlics and shallots till soft. Blend/pound coarsely for 2 minutes. Add belacan, gula melaka, salt and lime juice. Mix evenly and taste accordingly. Add more lime juice and sugar if necessary. Serve with ayam penyet.


Mee Siam

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1 packet bee hoon – soaked in boiling water for 1/2 minutes, drained and set aside
1 cup bean sprouts – washed and drained

Pounded Ingredients  (A)
8 shallots
3 garlics
30 dried chillies – soaked in water and drained
5 red chillies
2 tbsp shrimp paste

Ingredients (B)
400 ml water
1 tbsp salt
3 tbsp sugar
1 Maggi ikan billis
3 tbsp oil
4 tbsp dried prawns – soaked and pounded finely

6 hard boiled eggs – cut into wedges or sliced
4 big tau pok – fried and diced
500 g medium prawns – poached, shelled and deveined
100 g ku chye – cut into 1 inch in length
10 small limes – cut into halves

Gravy ingredients
8 tbsp soy bean paste
6 tbsp orange sugar
2 onions, sliced thinly
2 litre water
6 pieces  assam keping
3 tbsp tamarind paste (mixed with 200 ml water) (add more if want more tangy)
50 g roasted peanuts – pounded finely

1) Heat oil in a wok and fry dried prawns for 1 minute. Add pounded paste (A) and fry till fragrant and oil comes through. Set aside 3 tbsp of fried paste and some oil for the gravy.
2) Add (B) in wok and simmer.
3) Add the bean sprouts and stir-fry for 1 minute. Push bean sprouts to one side of the wok. Add vermicelli and stir-fry over high heat, using a pair of chopsticks. Continue stirring till gravy is absorbed.
4) Mix bean sprouts and vermicelli thoroughly. Reduce heat, stir and cook till vermicelli is dry and fluffy. Remove to cool on a large tray.
5) Mix gravy in a deep pot. Stir and bring to a boil. Let simmer for 1/2 hour.
6) Add 3 tbsp fried paste and oil (Step 1). Boil for 5 minutes.

Spicy paste (Sambal)
40 g dried chillies/10 tbsp chilli paste
1 tsp belacan
8 tbsp oil
1 onion chopped finely
1 tsp salt
2 tbsp sugar
1 tbsp tamarind paste (mix with 2 tbsp water)

1) Blend dried chillies and shrimp paste till very fine.
2) Heat oil in a saucepan and fry chopped onion till soft and slightly brown. Add chilli paste and fry over medium heat till fragrant and oil separates.
3) Add salt, sugar and tamarind water, stir fry for 2 minutes, stirring all the time. Remove to a bowl and serve with vermicelli.

To Serve
Place vermicelli in a large serving plate or individual plates. Garnish and serve with the gravy and the spicy paste.


Fried Crispy Fish Top with Fragrant Sambal and Crispy Lemongrass

sambal fish

8 Selar Fish or (2 black promfret)
1/2 tsp each – salt, turmeric powder and corn flour
1 tbsp tamarind paste – mixed with 2 tbsp water
3 stalks lemongrass – sliced thinly (deep fry till crispy)
1 small cucumber – sliced
100 ml water

Blended Ingredients
5 shallots
1/2 big onion
4 clove garlics
4 red chilli
6 chilli padi
1 tomato
1 tbsp chilli paste
1 sprig each – curry and laksa leaf
1/2 stalk bunga kantan
2 stalks lemongrass
3 pieces kaffir leaves
1 inch each- galangal and ginger
50 ml water

Salt and sugar to taste

1) Clean fish and discard innards. Season with salt, turmeric powder and cornflour for 30 minutes. Deep fried till crispy, drained and place on serving plate.
2) Heat oil in a wok, add blended ingredients and stir-fry till fragrant and oil separates. Add water, tamarind water, salt and sugar to taste. Stir to mix and bring to a boil. Lower heat and simmer till gravy thickens. Taste accordingly.
3) Pour gravy over fish and top with crispy lemongrass and sliced cucumber at the side.

Sambal Belacan

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200 g chilli padi
6 g belacan – toasted
10 red chillies
3 cloves garlic
10 calamansi – extract juice
3 slices crispy salted fish
1 tbsp sugar

1) Soaked red chillies and chilli padi in water for 30 minuted. Put all in a blender together with the salted fish, calamansi juice and garlics. Blend into a fine paste.
2) Add toasted belacan and sugar, blend for 3 secs till everything is mixed evenly.
3) Store in an air-tight container.

*Instead of using the blender, you can also pound all the ingredients with a pounder.

Sambal Peanuts and Ikan Billis

sambal peanuts
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150 g ikan billis – washed and fried till crispy – set aside
200 g peanuts – fried till crsipy (set aside)
1 potato – peeled and sliced thinly – fried till crisp (set aside) – optional
1 tbsp tamarind paste (mixed with 2 tbsp water)
3 tbsp sugar
1 tbsp gula melaka
salt to taste
Oil for frying

Blended Ingredients
5 shallots
1 big onion
5 cloves garlics
3 tbsp chilli paste

1) Heat oil in a wok, fry blended ingredients till fragrant and oil separates, add tamarind water, sugar, salt. Stir fry till paste is a bit dry sticky. Let it cool down before adding the peanuts and ikan billis.
2) Toss and mix thoroughly, make sure the peanuts and ikan billis and  potato are well coated with the sambal paste.

Fried Sambal Chilli Cockles

sambal chilli cockles

1 kg fresh cockles (blanched in boiling water for 8 minutes- shelled with 1/2 shell intact)
Salt and sugar to taste
3 Kaffir leaves
red and green chilli – sliced
1 stalk lemongrass – bruised
1tbsp tamarind paste  (mixed with 2 tbsp water)
50 ml water

Blended Ingredients
2 big onions
3 cloves garlics
2 red chillies
4 chilli padi
2 tbsp chilli paste

Sauce Ingredients
1 tbsp Linggam Chilli sauce
1 tbsp tomato sauce
1 tbsp oyster sauce
1 tsp Kipas sweet sauce

1) Heat oil in a wok and saute blended till fragrant and oil separates. Add tamarind water, lemongrass, kaffir leaves, sauce ingredients and season with salt and sugar. Mix and stir to combine mixture thoroughly. Simmer over low heat for 5 minutes. Taste accordingly and add more water if gravy is too dry.
2) Add cockles and toss to mix well.  Dish to serving plate and top with slice red and green chillies.

** The sambal sauce can also be used to cook prawns, sotong or crabs.