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Laksa Chilli Sambal

Bowl of Sambal Chilli for Singapore Laksa

By Bee Leng from The Burning Kitchen

HOW TO MAKE Sambal BELACHAN Use a pair of kitchen scissors to remove the stalk from the Dried Chilli. Make a long slit along the dried chilli, then remove the seeds and veins. Cut into small pieces and soak them in hot water for 30 mins until soft. Drain and pat dry. Likewise, remain the...

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This post first appeared on The Burning Kitchen, please read the originial post: here

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Laksa Chilli Sambal

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