Dad made Sambal Cabe Hijau (Green Chilli Sambal) the other day and Aunty Nene gave us another unique way to use it the other day when she made use some tacos and nachos topped with it. The sambal is widely used in Indonesia, served up as a side dish with the Padang dishes, tossed together with fried meats, or cook seafood with it. It is a slightly tart sambal due to the green tomatoes in it, and the spiciness depends on the green chillies.
After Aunty Nene's interesting combination with Mexican-style dishes, I decided to try something out with the sausages that we bought at the sausage-making event. Due to the richness from the fat in the sausage, the sambal actually balanced it off with the tartness and made it much easier to eat all in one go. This is way better than mustard and ketchup any day!
Om Nom Nom...
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