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Monday, August 9, 2010

Peanut & Anchovies Sambal (Again)

I prepared this well ahead for the coming Ramadhan which something a must-make every year. This time I've added Tempe (fermented soy beans) for a different touch. This amount can last at least for a week and mainly served during Sahur and also at times when I return late from office. Also shared some with Michelle as I promised her earlier.

Sorry, too busy to prepare for nice posing, let's just take a look into my wok...hehe. For recipe refer here.

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