I just made your sambal 🤤🤤 it was amazing, thank you, I didnt know it was this easy, been buying store bought sambal and it doesn't hit home but yours does so thank you again❤
If you are in Singapore - just go scoop wholefoods, cheap and very good. Sometimes tea sections of supermarket will have, redman baking shop also another option. Otherwise, get them online, easy to find!
Hi, thks for the receipe....Ive tried the sambal, exactly the same ingredients/steps but my chilli is very dry...even if i add more to stir fry...texture is the same....whereas yours is a layer of oil floating on top...do u have any idea where did I gone wrong? Thks
The simple solutions is to add more oil! If you find your sambal is drying out before it is ready, just gradually add more oil. Once the dried chilli paste cooks through and emulsifiy, that's when the "oil release" will happen and you get that layer of oil. Make sure you use low heat, and stir fry constantly.
@@NomadettEats thank u for yr reply. Another issue was....I cooked 6 cups of rice...and wanted the blue/white effect like yours by adding some blue pea water after the rice is cooked...but failed cos too much rice..😅 add too much pea water worry the rice be soggy...guess need to cook the rice with the pea water if cooking so much...right?
@@Hushlng haha if making that much amount it's always a gamble with consistency! but why is it fail? not enough blue? if you add the blue pea water bit by bit instead of all at one go, you will not add too much at all and it will not be soggy! but if you want to cook the rice with the blue pea liquid, that's ok too - just note you'll get all blue rice instead of the blue and white effect.
@@NomadettEatsrice texture ok just that even i added quite a fair bit of blue pea liquid...the rice still don't turn blue at all...tats y i worry if i continue to add more liquid.to the cooked rice...it will make the rice soggy...
![Blue Butterfly Pea Nasi Lemak cooked with Extra Virgin Coconut Oil 💙 藍花椰漿飯 [My Lovely Recipes]](http://i.ytimg.com/vi/SJHcGEBa66Q/mqdefault.jpg)
What a beautiful dish! I love how you made the blue rice!
Nasi Lemak is Malaysian national dish and consumed as breakfast in Malaysia,singapore, Brunei and Indonesia.
Wow wow wow.. Such an amazing and delicious dish ❤️❤️... Very nicely presented and beautifully explained recipes.. you are an excellent chef 💕💕
Thats.. looks so yummy
I just made your sambal 🤤🤤 it was amazing, thank you, I didnt know it was this easy, been buying store bought sambal and it doesn't hit home but yours does so thank you again❤
very delicious recipe.
Thanks you so much for this recipe, and i can’t wait to try it! 💖💖💖
Yaaayy also cant wait for you to tryyyyy
Wow..
Jazz hands are always cute!
Wow yummy food
Masha Allah great sharing big like stay connected🌹🏵💮🌷
Lezat nikmat menu itu
جميل جدا 👍👍❤️
subscribed.............
How long can you keep the Sambal in the fridge?
Where to get the blue pea
If you are in Singapore - just go scoop wholefoods, cheap and very good. Sometimes tea sections of supermarket will have, redman baking shop also another option. Otherwise, get them online, easy to find!
Hi, thks for the receipe....Ive tried the sambal, exactly the same ingredients/steps but my chilli is very dry...even if i add more to stir fry...texture is the same....whereas yours is a layer of oil floating on top...do u have any idea where did I gone wrong? Thks
The simple solutions is to add more oil! If you find your sambal is drying out before it is ready, just gradually add more oil. Once the dried chilli paste cooks through and emulsifiy, that's when the "oil release" will happen and you get that layer of oil. Make sure you use low heat, and stir fry constantly.
@@NomadettEats thank u for yr reply. Another issue was....I cooked 6 cups of rice...and wanted the blue/white effect like yours by adding some blue pea water after the rice is cooked...but failed cos too much rice..😅 add too much pea water worry the rice be soggy...guess need to cook the rice with the pea water if cooking so much...right?
@@Hushlng haha if making that much amount it's always a gamble with consistency! but why is it fail? not enough blue? if you add the blue pea water bit by bit instead of all at one go, you will not add too much at all and it will not be soggy! but if you want to cook the rice with the blue pea liquid, that's ok too - just note you'll get all blue rice instead of the blue and white effect.
@@NomadettEatsrice texture ok just that even i added quite a fair bit of blue pea liquid...the rice still don't turn blue at all...tats y i worry if i continue to add more liquid.to the cooked rice...it will make the rice soggy...
Mati² ingat nasi kerabu tadi coz warna biru. Hehe. Jeng jeng jeng.
Hahahaha. Take out coconut milk, add lemongrass + galangal = boom nasi kerabu :p Nasi kerabu need to go hutan to forage for the ulam first lol
@@NomadettEats aish. Asal jauh² pat pasar ada jual ulam²annya ler. Hehe. Sis buat lah recipe nasi kerabu dan sambalnya.
I dnt like this malysian nasi lahma