Small Bites and Big Delights with SeeFoon: Sambal Udang


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.

Until lately.

When I discovered SAMBAL UDANG by Sambal Aunty Homemade, I was overjoyed.

Continue reading at Ipoh Food Diva. 

For more reviews, go to SeeFoon’s blog at www.IpohFoodDiva.my

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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