Sambal is a chilli sauce or paste typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste garlic ginger shallot scallion palm sugar and lime juice. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines.
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Peranakan cuisine or Nyonya cuisine comes from the Peranakans descendants of early Chinese migrants who settled in Penang Malacca Singapore and Indonesia inter-marrying with local MalaysIn Baba Malay a female Peranakan is known as a nonya also spelled nyonya and a male Peranakan is known as a babaThe cuisine combines Chinese Malay Javanese South Indian.
. Sambal is an Indonesian loan-word of Javanese and Sundanese origin sambel. Highlights include Ikan Gulai a local red snapper cooked in curry sauce with vegetables and Sambal Udang which is a fresh tiger prawn dish to name a few. Conceptualised from original family recipes must-try items include udang bakar bumbu bali grilled marinated tiger prawn with Balinese spices ayam bakar betutu Balinese spiced chicken soto betawi Jakarta-style aromatic beef soup and buntut bakar saus kacang grilled oxtail topped with homemade peanut sauce.
Indulge on authentic flavourful Peranakan food with a unique modern twist made with the freshest local ingredients. Depending on where you are in Malaysia it comes with a variety of accompaniments such as hard-boiled egg peanuts vegetables lambchickenor beef curry seafood and sambal chili-based sauce. 17a Dempsey Rd Singapore 249676.
The menu changes frequently.
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