How to make BEST SAMBAL [ Nasi Lemak Angah ] KUALA LUMPUR MALAYSIA

they import from India. So now it's a process. You have to take out all the seeds as much as you can. This is not good for your stomach actually. If people that seldom take spicy food, if you see in sambal nasi lemak there's a lot of these seeds, you better don't eat it because you will have stomach ache for one week. But not so much. So whenever I cook, this is my measurement, pork chilli for the onion. So I know how much chilli, how much onion. It's spicy. It's a shrimp fermented. So in each of the pot, I need to put 2 pieces. You just have to reduce it in order for you to get rid of the salt. Like this. You must make it thick. If not then your sambal will be very watery. During this time, be careful. Because it happened to my hand. It's very hot. It will damage your skin. Just one. Not too much. 15 minutes of the dissolve. And the taste is there. Then you can start to eat. This is the rendang. So you have to make it reduced. And let the meat to be soft and tender. Then the thing is done. All these 3 days, it takes longer time to cook. Thank you for watching.