
Sambal Merah
The house sambal. Chilli, shallot, tamarind.
Nasi lemak and chilli at Blk 20 Ghim Moh Road. We cook one batch a day.
Three levels, and we mean them. Tap a level and the whole page follows.
We pound the chilli fresh each morning and cook one batch of sambal. There is no second batch and nothing goes in the freezer. When the sambal is gone we shut the shutter, which on a Saturday is usually well before three.

We cook one batch. When the sambal is gone we close, sometimes an hour early. Saturdays go fastest.
Cooked the same morning as the shop sambal. Keeps three weeks in the fridge.

The house sambal. Chilli, shallot, tamarind.

Green chilli, lighter and sharper. Good on eggs.

Toasted shrimp paste, pounded coarse.
Trays for 30 or more, or anything else you want to ask.