Semomok leaves are a particularly interesting ingredient, used commonly in Temuan cooking. They can smell a little like squashed bugs (hence their alternate name ‘daun pijat’), but become mellow and delicious when heat is applied, reminiscent of alliums. There is no substitute for this ingredient, though you can try your luck at markets near Orang Asli kampungs, especially in Selangor and Negeri Sembilan.
Semomok sambal
by Tadien JalikuSemomok leaves are a particularly interesting ingredient, used commonly in Temuan cooking. They can smell a little like squashed bugs (hence their alternate name ‘daun pijat’), but become mellow and delicious when heat is applied, reminiscent of alliums. There is no substitute for this ingredient, though you can try your luck at markets near Orang Asli kampungs, especially in Selangor and Negeri Sembilan.
Servings: 2 cups
Prep time: Quick
Servings: 2 cups
Prep time: Quick
Ingredients
280g ikan bilis, cleaned
280g cili padi, stems removed
1 large red onion, peeled and thinly sliced
120ml cooking oil
1 tsp MSG
1 large semomok leaf, thinly sliced or chiffonaded
Directions
- With a mortar and pestle or a food processor, grind the ikan bilis and cili padi until fine.
- In a wok, heat up cooking oil over medium flame. When the oil begins to shimmer, add the onion slices. Saute until the onion wilts slightly, 3 to 5 minutes.
- Add the ground ikan bilis and cili padi and stir well. Reduce the flame to low and cook slowly until the mixture becomes golden and starts to crisp, at least 10 minutes. This step can take up to 20 minutes on a very low flame.
- Add the MSG and semomok leaf slices. Stir well and turn off the flame.
- Serve with hot rice.
Ingredients
280g ikan bilis, cleaned
280g cili padi, stems removed
1 large red onion, peeled and thinly sliced
120ml cooking oil
1 tsp MSG
1 large semomok leaf, thinly sliced or chiffonaded
Directions
- With a mortar and pestle or a food processor, grind the ikan bilis and cili padi until fine.
- In a wok, heat up cooking oil over medium flame. When the oil begins to shimmer, add the onion slices. Saute until the onion wilts slightly, 3 to 5 minutes.
- Add the ground ikan bilis and cili padi and stir well. Reduce the flame to low and cook slowly until the mixture becomes golden and starts to crisp, at least 10 minutes. This step can take up to 20 minutes on a very low flame.
- Add the MSG and semomok leaf slices. Stir well and turn off the flame.
- Serve with hot rice.
Tips
- We bought our semomok plant on Shopee. If you’re based in Klang Valley, you can try searching for semomok leaves in markets around Batu 12, Gombak.
