Serve this with nasi lemak or just plain rice with a squeeze of calamansi lime juice.
Ingredients 17
Spice Paste
To Serve
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Method 5
To make the spice paste, blend all the spice paste ingredients in a high-speed blender until smooth. Add some water to get it going, if required.
Heat a wok over medium heat, then add the . Fry the until fragrant – this should take between 5–7 minutes.
Add the , , and salt, and toss to coat in the sambal for 1 minute.
Add the and . Mix until the is fully coated in the sauce.
Serve with rice and to squeeze over.
Diana Chan's tips
Prepare the spice paste up to a day ahead and store in a clean, sterile airtight container in the refrigerator.
WARNING: Candlenuts are toxic if consumed raw or undercooked.
