Spicy Sauce (Sambal Penyet Nonye)
Original price was: £8.00.£5.60Current price is: £5.60.
Spicy Sauce (Sambal Penyet Nonye)
Sambal Penyet Nonye is a hot favouriite among Malaysians because it is made from an age old recipe. Only the freshest ingredients are used in the making which makes this spicy sauce flavourful and tasty.
Sambal Penyet Nonye can be readily eaten right from the bottle. No need to cook or heat up. It pairs well with white rice and side dishes such as eggs, fried fish, fried chicken and others. It is also suitable to be used as a cooking ingredient for squid/shrimp sauteed with petai (cluster beans), fried rice, spicy rich curry and stir fried vegetables.
Sambal Penyet Nonye is moderately priced and gives great quality taste. It is really worth trying and once you have your first go at it, your taste buds would crave for more.
Shallots, Chilli, Garlic, Cooking Oil, Sugar, Salt, MSG
Note :
- Store in the refrigerator after opening the sambal bottle.
- Avoid using a wet spoon to dish out the sambal. Use a clean dry spoon to maintain the quality of the sambal.
- The sambal will become “frozen” after being removed from the refrigerator due to the oil content in the sambal. Before eating, remove the sambal in advance to allow time for the oil to melt, or you can pour the sambal over a hot side dish, or you can heat it in the microwave.
- After the sambal bottle has been opened, it would last in room temperature for 1 week only.
Spicy Sauce (Sambal Penyet Nonye)
Spicy Sauce (Sambal Penyet Nonye) is a hot favouriite among Malaysians because it is made from an age old recipe. Only the freshest ingredients are used in the making which makes this spicy sauce flavourful and tasty.
Let’s Make Spicy Spaghetti With Spicy Sauce (Sambal Penyet Nonye)
Ingredients:
- 1/2 packet of Spaghetti (Follow the instructions on the packet and cook the spaghetti Al Dante. Drain the water and leave it aside to cool. Save some of the water for later use)
- 1 to 5 tablespoons of Spicy Sauce (Sambal Penyet Nonye)
- 1 medium onion (thinly sliced)
- 3 shiitake mushrooms (Wash shiitake mushrooms well. Soak in hot water for 30 minutes to let it bloom. Once bloomed, squeeze the water and slice the mushrooms thinly. Save the water that the mushrooms were soaked as they are packed with umami flavour)
- 2 to 3 tablespoons of butter (You can add more or less as this makes the spaghetti velvety and rich)
- Salt and sugar
- Oil
- Coriander leaves or spring onions for garnish
Method:
- Pour 1 tablespoon of oil in a heated wok or pan. Add in 1 tablespoon of butter and stir well.
- Add in the onions and saute for a minute or 2.
- Add the sliced mushrooms and continue to saute. Let the mushroom and onion sweat for 2 minutes.
- Add in Spicy Sauce (Sambal Penyet Nonye) and mix well with mushrooms and onions. First use 2 tablespoons and you can adjust later. Do a taste test and adjust accordingly.
- Add in the cooked spaghetti and give a good but gentle toss and mix.
- Make a well in the middle of the spaghetti and add in some of the pasta water and mushroom soaked water.
- Give a good mix and finally add some butter. This gives a rich taste and a velvety look to the spaghetti.
- Do a final taste and adjust to your palate.
- Plate it up and garnish with coriander leaves or spring onions. Serve while hot. Enjoy!
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