Sambal Embang
That morning, the wind blew gently, swaying the tree branches and softly dropping leaves, creating a musical sound.
I realized I was mentally awake, but my body still clung to the warm pillows. I disliked this morning routine—feeling awake while still in bed.
Suddenly, I heard my grandmother’s voice calling me to eat.
“Emma, come let’s eat this Sambal Embang that I made. It’s very delicious.”
Instantly, I got up, brushed my teeth, and dashed to the kitchen without even looking at the shower.
I sat down and quickly served myself the Sambal Embang she made. It’s true what the old folks say: food made by someone you love tastes exquisite!
While eating, I became curious about my grandmother’s secret to making it so delicious.
“Muk, may I ask you something?” I asked curiously.
“Yes, you may,” she replied softly.
“What’s your secret in making this Sambal Embang so addictive? Is it the fresh ingredients or something else?” I bombarded her with questions.
She laughed. “There’s no secret potion,” she said, amused.
“Then, how?” I persisted.
“Well, the key is the Embang fruit itself. The ripeness of the fruit affects the taste. The perfect Embang should be golden yellow with a soft, fibrous interior.”
She paused, noticing me taking notes and chuckled.
“Also,” she continued, “Sambal Embang combines savory and spicy components. The dried anchovies and shrimps are fried until crispy, adding a delightful crunch and umami flavor!”
“A delightful crunch and umami flavor!” I echoed.
“Exactly, but that’s just the savory part. Do you know what complements it?” she asked.
“Bird’s eye chili?” I guessed.
“Correct! It adds fiery heat, but don’t forget the belacan, a traditional shrimp paste. All these ingredients are blended into a tongue-spiking, aromatic paste that awakens the senses.”
From the conversation with ‘Sumuk’, my grandmother, I learned that the preparation of traditional dishes, like Sambal Embang, a Bidayuh specialty, may seem simple but is actually quite detailed.
To achieve a perfect and balanced taste, each step must be followed carefully, and the selection of fruit must be impeccable.
But the most important ingredient that my ‘Sumuk’ mentioned, which others may overlook, is the love and sincerity put into making the sambal. This unspoken element adds a unique and special touch to the dish.
Sambal Embang is a dish that brings people together, representing the warmth and hospitality of Bidayuh culture.
One of my fondest memories is with my ‘Sumuk,’ my grandmother, who introduced me to this cherished dish.
She would let me watch her prepare Sambal Embang in the kitchen, filling the air with the comforting aroma of hand-picked ingredients from her garden.
This dish connects me to my heritage and my love for my ‘Sumuk.’ By sharing its story, I hope to honor her memory and keep our family traditions alive. — DayakDaily
Emma Issabelle Charlton Brian from Kuching is one of the top ten writers (Youth Category) in the ‘Gastronomy and I: My Favourite Dish’ writing competition organised by DayakDaily and supported by the Sarawak Ministry of Tourism, Creative Industry and Performing Arts, and Imperial Hotel Kuching.
