By SeeFoon Chan-Koppen
Small Bites and Big Delights with SeeFoon
I love dried prawns and I cannot live without chillies. Put these two ingredients together, add some magic and voila! You have Sambal Udang (shrimp sambal).
Now I used to make my own sambal udang from my mother’s recipe, spending hours standing over a hot wok stirring the mixture till dry and putting them into bottles or freezing for future use (as I certainly wasn’t going to do that too often!). I even used to take packets with me on my travels, especially for trips to the West when the craving for salivary excitement calls.
To save myself the tedious labour and hoping to find it commercially available, for years I have scoured the supermarket shelves in Southeast Asian countries for that inimitable taste but to no avail.
They were either too sweet, too salty, too oily, or simply “TOO” not appealing to my palate. And too many had oodles of preservatives as well as MSG, my nemesis.
When I discovered SAMBAL UDANG by Sambal Aunty Homemade, I was overjoyed.
For more reviews, go to SeeFoon’s blog at www.IpohFoodDiva.my