Use this versatile paste directly in your own creations, or try:

• Spread over stingray and bake for authentic Sambal Fish.

• Serve as a side dish to complement noodles or fried rice.

For Onion Sambal

Cooking Ingredients:

• 125g Chef Justin’s Sambal Seafood Paste

• 125g Chopped onion

• 35g Cooking oil

• 18g Sugar

• 1.5g Salt

• 25g Ikan bilis powder (dried anchovies, blended)

  Instructions:

1. Heat oil in a pan, sauté onions until soft.

2. Add sambal, sugar, ikan bilis powder, and salt.

3. Cook until fragrant. Let cool before storing.

Chef’s Note: Perfect with fried rice, nasi lemak (coconut rice), or grilled fish.

For Sambal Kang Kong

Cooking Ingredients:

• 200g Kang Kong (separate stems and leaves)

• 10g Dried shrimp (pre-soaked)

• 3g Chopped garlic

• 5g Sugar

• 1 tbsp Chef Justin’s Sambal Seafood Paste

• 10ml Water

• 30ml Cooking oil

  Instructions:

1. Heat oil in a wok, stir-fry dried shrimp until fragrant.

2. Lower heat, add garlic, sugar, and Chef Justin’s Sambal Seafood Paste.

3. Stir in kang kong, cook on high heat, then add water. Adjust seasoning to taste.

4. Serve hot with steamed rice.