Taste Capture’s tantalizing vegan Sambal Penyet sauce is made from fresh juicy tomatoes pulverized with flaming hot red chillies, kaffir lime leaves and aromatic herbs. Addictively spicy with sweet, sour and savoury undertones; this fiery sambal native to East Java is guaranteed to leave your tastebuds salivating for more.
Taste Capture’s tantalizing vegan Sambal Penyet sauce is made from fresh juicy tomatoes pulverized with flaming hot red chillies, kaffir lime leaves and aromatic herbs. Addictively spicy with sweet, sour and savoury undertones; this fiery sambal native to East Java is guaranteed to leave your tastebuds salivating for more.
Recommended Cooking/Serving Instructions:
1. Add in 50g Sambal Penyet paste into frying pan.
2. Stir fry it with 50g cabbage.
3. Then, add in 30g water and 30g soy sauce.
4. Add in 170g precooked vermicelli. Stir the vermicelli continuously for around 2 minutes to blend well with the sambal penyet paste and soy sauce.
5. Add in 30g bell pepper. Stir fry for another minute or until the bell pepper is cooked.
6. Dish out and Vegan Sambal Penyet Fried Vermicelli is ready to serve.
Recommended Cooking/Serving Instructions:
1. Add in 50g Sambal Penyet paste into frying pan.
2. Stir fry it with 50g cabbage.
3. Then, add in 30g water and 30g soy sauce.
4. Add in 170g precooked vermicelli. Stir the vermicelli continuously for around 2 minutes to blend well with the sambal penyet paste and soy sauce.
5. Add in 30g bell pepper. Stir fry for another minute or until the bell pepper is cooked.
6. Dish out and Vegan Sambal Penyet Fried Vermicelli is ready to serve.
