There’s nothing I enjoy better than gathering with a small bunch of food loving friends over lunch. And when one of those food loving friends – reputed to cook a mean prawn sambal – called me over for a nasi lemak feast, it was an invitation I could not refuse.
She prepared a large pot of pork ribs rendang, fried kangkung and prawn-cockles-petai sambal, while I brought over a slab of siew yuk which my mother in-law prepared. And what a feast we had. As expected, the prawn sambal was really good.
I cannot stand how some Chinese households toss onion slices, chilli and prawns into the wok; and call it prawn sambal. I had my fair share of sambal shock from these people. This version was nothing like that.
Spicy, richly flavoured and pungent from the petai, it’s been a while since I had good prawn sambal. She also added large cockles into the sambal. Good stuff! I ate more than I should, including the petai despite not being a fan. Hehe!
The pork ribs rendang was prepared the day before and the ribs, coated with thick rendang gravy, were oh-so-tender. While everyone stopped, I carried on. I considered this my re-introduction to solid food and went all out. Om nom nom nom …
Thanks Chris, for inviting us over. That’s one mean prawn sambal. Post recipe ok? So we can all learn from you.
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