From The Straits Times    |

Photography DARREN CHANG Art Direction & Styling NIKKI HO

SAMBAL BELACHAN
By Yusnita Yusoff, chef de partie at Mamanda

Best with: Meats (chicken, beef or mutton), stir-fries, keropok, raw cherry tomatoes, cabbage or cucumber, and boiled long beans or carrots.
To make: Blend together 15 red chillies, 5 chilli padi, 1/2 tsp toasted belacan, 50ml calamansi juice, 1 tsp salt, and 1 tsp sugar.

SAMBAL TUMIS
By Yusnita Yusoff, chef de partie at Mamanda

Best with: Nasi Lemak, bee hoon, and grilled seafood.
Make it: Blend together 10 dried chillies, 2 red onions, 2 cloves garlic, 1/2 tsp toasted belacan, 1 tsp salt, 2 tbsp sugar and 1 tsp assam juice. Fry over medium heat until the oil surfaces.

SPICY SOYA SAUCE
By Sazzuria Hashim, editorial coordinator

Best with: Grilled seafood.
Make it: Pound or blend 5 chilli padi and 1 clove garlic. Add 1/2 cup sweet soya sauce (such as Habhal’s Cap Kipas Udang, available at major supermarkets), 2 chopped shallots and juice of 1 calamansi.