Oh my – it’s been aaaaaages since my last post. I think I forgot that I had a blog! How is that possible, you ask? Well, the sambal business is a full-time job – there are sales call to make, cases to deliver, marketing ideas to implement, network connections to develop, plans for new products to make, endless administrative tasks and so on! Then there’s a kid to manage, a household, two cats, and food pics to upload to FB, Twitter, Instagram etc. Ok, ok you got me – it’s all the Facebooking, Instagramming and Tweeting that’s eating up all my time. Guilty. QUICK, LOOK BELOW  – colorful chicken pics!

My good friend and past evil nemesis on CHOPPED (she won!), owner and chef at Philadelphia restaurant Suppa, Chef Georgeann Leaming texted me on Wednesday “Hey girl! I’m doing a fundraising event on Friday here in Philly. I would love to do a Malaysian dish using your sambal that would look nice individually plated. Any ideas for me??” I proposed some sort of tofu stir-fry. “I hate tofu” She’s blunt. “I have boneless chicken thighs, wings, duck breast and ground beef on hand here. Any ideas?” And pushy.

I thought of a dish that I hadn’t made in a while, but that’s a huge favorite of my brother-in-law’s – Chilli Chicken. He had it once at a Malaysian restaurant here in Brooklyn and has been on a quest to find it at every Asian restaurant he goes to now. I texted the recipe to Georgeann and within minutes she was cooking up a test batch in her restaurant kitchen. She sent me pics. “OMG seriously, we just fell in love with chilli chicken!” she texted. Yay, success. So here’s the recipe and some pics to hopefully inspire you to make this dish. Or if you live in Philadelphia, you can just head over to Suppa  and ask Chef G to make you some, you lucky so-and-so! It’s not a dish that I make often at home as I’m not a fan of frying. Don’t get me wrong – I am a fan of fried food. I’m just not a fan of fry-ING. The splattering hot oil, the slick surfaces – clean up is a bitch that I don’t need to encounter on a regular basis.