Peanut & Anchovies Sambal (Again)

I prepared this well ahead for the coming Ramadhan which something a must-make every year. This time I've added Tempe (fermented soy beans) for a different touch. This amount can last at least for a week and mainly served during Sahur and also at times when I return late from office.

Sorry, too busy to prepare for nice posing, let's just take a look into my wok...hehe. For recipe refer here.