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Sarawak Sambal with Rosana Musa

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Known as the “feeder” in her circle of friends, Rosana Musa always had a deep love for food. One of her fondest memories is making breakfast for her father at age eight.

After a visit to Sarawak, Rosana noted the strong difference between the typically saucy sambal and Sarawak’s distinctively dry bidayuh-style sambal. Rosana then decided to make her own version of the unique East Malaysian sambal with regional ingredients such as Bintulu belancan.

Described more as a condiment than a sauce, Rosana’s Island Spice Flavours of Sarawak Dry Sambal can be used on almost everything. Here she makes a simple Aglio Olio linguine with poached salmon and tops it with the deliciously spicy dry sambal.

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