Not too long ago, The Sunday Times featured several chef-owners of Singapore's well-known eateries. What made me sit up and pay attention was the fact that the famous recipes of these eateries were published in cold, hard print.
I truly applaud these chef-owners for their generosity. I think the wise know that while recipes can be copied, taste is hard to replicate. I can give 10 people the same recipe, and they can all follow it to a 'T' ... but the final result will be 10 different versions of the same dish. Don't you agree?
This is Nasi Lemak Sambal Chilli, which I made using Lee Wee & Brothers' recipe. AWESOME, is all I can say to describe the taste!
The article which appeared in The Sunday Times on 27 September 2009. I have filed it in my cabinet. :)
The recipe (which was split into 2 parts, no thanks to the awkward page layout).
Savoury, spicy, sweet. The grounded ikan bilis (dried anchovies) makes all the difference. If you like it smoother, add more oil. Mine was on the dry side but delish all the same.