Q: I REMEMBER how, back in the mid-1970s, a packet of nasi lemak cost only 30 cents. It was much smaller than the ones today, and tasted much better too.

I have not been able to get an authentic recipe for nasi lemak chilli. I have recipes with the right ingredients but quantities are given as "a bit of" or "as much as you like, then taste". Do you have an authentic recipe?

A: There are as many "authentic" recipes as there are good nasi lemak stalls.

Nasi lemak chilli is a simple sambal tumis (fried sambal) that can be adapted to suit different palates.

Here is how to make it:

• Knead 11/2 Tbs assam (tamarind) pulp with 200ml water until the pulp dissolves. Strain and set it aside.
• Soak 20 dried chillies in water for 30 minutes, then drain and grind them with14 shallots, 2 large fresh red chillies, 3 cloves of garlic and 1 level Tbs of belacan into a fine paste.
• Heat 200ml of oil in a wok over medium heat until very hot. Add the paste and stir it vigorously into the hot oil.
• Reduce the heat slightly and slowly fry the paste until it darkens to a deep red-brown, thickens to a jammy consistency, and the oil separates out. This should take around 10 to 12 minutes.
  Do not rush the frying, or the sambal will taste undercooked.
• Stir in 3 Tbs sugar, 1 tsp salt and the assam liquid, which will thin the paste. Fry for two to three more minutes, until it's glossy again.
• Adjust the seasoning to your liking. Let it cool, then store it in a clean,airtight container in the fridge.

That is the basic recipe. You can vary its flavour in many ways: Use different kinds of belacan, or palm sugar instead of white sugar. For more intensity, add a stalk of lemongrass or a tablespoon of dried shrimp - have fun.