Sambal is life – I grew up eating chillies and this dinner is all about sambals and rempahs – some hot, some not. In my journey at Ownself Make Chef, suggestions and ideas from clients have resulted in the creation of more sambals and sauces. This dinner is the culmination of those ideas – how the sambals are paired and used with various proteins. As with all our dinners at Ownself Make Chef, we will carry the theme through even in the dessert. So you can expect a little sambal in your cake🙂

Join us for some Spice Shenanigans and email ownselfmakechef@gmail.com to chope your seats

99 per pax

Pizza with lard sambal and bacon
Slow-fermented hand-stretched pizza, sambal cooked in rendered lard, crispy lardons, ownself make bacon, tomato sauce

Fermented mango hot sauce with tea-smoked duck breast
Inspired by a hot sauce gifted to me by dear friends, this is a take on our local chilli Sng Ngee, but with mangoes that have been lacto fermented with garlic and chilli padi. Served with tea-smoked duck breast.

Char Siew in pita bread, Sambal Tumis
The very first sambal I learned to make was sambal tumis which literally means the stirred sambal. I made a vegan version because I wanted it to be less shrimp forward and I now prefer this version. Served with kurobuta char siew in freshly ownself make pita bread.

Chicken fat sambal with fried chicken
Sambal cooked in rendered chicken fat, with fried chicken skins
Fried chicken

Lard sambal, fried pork belly, Nasi Lemak
Twice steamed nasi lemak with lard sambal, lardons, and deep fried pork belly

Pepper sambal with crab
Deeply perfumed black pepper sambal made with coconut, black kampot pepper and vanilla. Cooked with mud crab.

Coffee sambal with Ba Chor Mee pasta
A throwback from the old days at Revolution Coffee where we incorporated the used coffee grounds in both our coffee sambal and our 5 spice pork confit. Also toss pasta in the sauce of sambal, lard, and vinegar.

Dessert
Lychee cake with Sambal Tumis gula melaka syrup
Coconut ice cream