“Sambal Lala, or chilli clams, is a beloved dish in Malaysia, a staple in the vibrant culinary landscape of Melaka,” says cookery writer Julie Lin.“Its rich, spicy flavours have captivated ...

To make the sambal, put the chillies in a bowl of lukewarm water. Leave to soak until soft and fully rehydrated (about 15 minutes). Drain and roughly chop, removing any seeds (although you can ...

For the sambal: 30 grams dried chillies (I use a mix of Thai bird’s-eye chillies and larger, slightly milder, Indian chillies) ...

Ingredients: 180 gms seabass fillet . 100 gms barbecue sambal (Note: Raw sambal fried for about 15 minutes with an addition of palm sugar and tamarind paste in 3:2 ratio, based on taste preference.