Wondering how to make the most of our delicious sambal sauces?
We've got you covered with two delicious recipes that use our signature plant-based sambals. Made with 100% fresh vegan ingredients and no preservatives, you can enjoy the bold taste of vegan Malaysian cuisine in the comfort of your own home.
To help you get started, we've put together two delicious recipes that feature our sambal sauces. So put on your apron and let's start cooking!
NASI GORENG KAMPUNG (SAMBAL IJO)
INGREDIENTS
(A)
1 tbsp Hijau Sambal Ijo
(B)
½ cup finely sliced long beans (not green beans )
1 large handful of water convolvulus (kangkung)
(C)
2 cups packed cooked rice
400g firmed Japanese Pressed tofu
6 tbsp Vege Mushroom Bilis (I use them dry, unwashed, so that they can be fried to a crisp)
2 tsp black salt
1 tsp pink rock salt
RECIPE
- Heat wok on medium heat. Put in oil and fry Vege Mushroom Bilis until golden, drain and dish up.
- With remaining oil in wok, put in 400g of Japanese Pressed Tofu, 2tsp of Turmeric Powder, 2 tsp Black Salt, and carefully fry it until it turns golden.
- Sauté everything in (A) without oil. If you can’t get it smooth, add the oil, stir again. If you want it more spicier add 1 tsp of Hijau’s Sambal Ijo
- Put in rice and turn the heat on high. Toss until it looks even, push the rice aside.
- Throw in the scrambled tofu and put it in the center. Spread the tofu around. Immediately push the rice onto the tofu and toss the rice, making sure it mixed properly.
- Put long beans into rice and toss for 15 seconds, followed by water convolvulus. Toss again for 5 seconds, not too long. Dish up and serve.
KERABU RAMEN (SAMBAL TOMAT)
INGREDIENTS:
(A)
4 tbsp Hijau Sambal Tomat
(B)
2 pack of Ramen Noodles
(C)
3 tbsp lime juice
2 nos of chopped tomatoes
1 tsp of light soy sauce
3 tbsp of Vegetarian Oyster Sauce
1 tsp brown sugar
1 pinch of Rock Salt
(D)
1 nos of torch flower
100g of Carrots
100g of Japanese cucumber
100g of red onion
100g of long beans
1 nos of lemongrass
1/2 cup of coriander leaves
(E)
200g of Japanese Pressed Tofu
100g Vege Mushroom Bilis
RECIPE
- Boil ramen 2 minutes in a vegetable broth. Drained and rinse under cold water.
- Finely chop torched flowers, lemongrass, long beans and coriander set aside in a mixing bowl. Then diced cut Japanese Cucumber and Red onion with julienned cut of carrots.
- Diced cut the Japanese pressed tofu. Add oil in a wok and turn the heat on high and deep fry until it turns golden brown.
- Add (C) in a bowl with (D). Toss all until it looks even, put aside.
- Serve in a bowl and topped with Fried Tofu and Vege Bilis. Dish up and serve.
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