A classic Eurasian confection for Christmas celebrations—nutty, sweet, and hearty.
A base Eurasian sambal for many dishes such as prawn or ikan sambal, and sambal petai.
A home cook with Melaka-Portuguese heritage learns that making her childhood sambal is a balance of science, instinct, and years of wisdom.
This recipe is adapted from Indonesian semur, which itself is an influence on smore, a common Eurasian dish in Malaysia and Singapore.
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