Staff Dinner Blog: Ayam Goreng Sambal & Kubis Masak Lemak
Tonight’s staff dinner was a beautiful showcase of classic Malay comfort food, lovingly cooked by my sous chef. The star of the meal was Ayam Goreng Sambal — bone-in chicken pieces marinated in turmeric and salt, then deep-fried to a golden, crispy finish. The chicken had that irresistible crunch on the outside while staying juicy within. It was then topped with a spicy, fragrant sambal made from blended chilies, garlic, shallots, and a touch of belacan — fiery, bold, and full of character.
To go with it, we had Kubis Masak Lemak, a humble yet flavour-packed dish of cabbage simmered in a coconut milk gravy and anchovies (ikan bilis). The cabbage soaked up all that creamy goodness, offering the perfect contrast to the heat of the sambal.
Together, the dishes balanced richness, heat, and heart — a true taste of home for many of us. A satisfying start to a long day’s work.
