By now, anyone who has been following Yati\u2019s recipes will know she loves hot and spicy styles such as Sambal, Asam Pedas, Gulai and all those dishes that set you on fire. Her Telur Mayong Asam Pedas was featured recently but the base of Asam Pedas can be used on fish and other seafood with a few minor adjustments to the base ingredients. Oh Sambal! As for Sambal, what is it actually? According to Wikipedia: \u201cSambal is a chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin.\u201d So now we know! Sambal originates from Indonesia and apparently there are as many as 300 varieties of sambal prepared in a range of different ways in the Indonesian archipelago. But as they always say, something that tastes and smells so good can never be kept a secret, and it is for this reason the recipe for the fiery paste with the powerful aroma has travelled places, such as to Malaysia. Our own version, adapted to suit the national palate, includes the famous Sambal Belacan (a must-have side dish or hot dip for any meal) and many others such as Sambal Jeruk, Sambal Petai, Sambal Kicap, Sambal Goreng, Sambal Manis, Sambal Kacang (for satay) and of course, Sambal Tempoyak \u2500 a super potent and extra pungent preparation made from fresh chilis, dried anchovies and fermented durian (tempoyak). The best sambal, as people say, always tastes better when the ingredients are pounded by hand using traditional tools such as the mortar and pestle. However, sambal in its many varieties can be store-bought today, along with prepackaged base ingredients such as ground chili or cili giling as called for in Norhayati Abd Aziz or Yati Aziz\u2019s Sambal Simple. She calls her dish \u201csimple\u201d because it is easy whip up and can be cooked in a jiffy. Perfect for those who are busy. Yati\u2019s Sambal Ayam Simple Ingredients \tChicken Breast: 2 pieces (cut into small pieces) \tCurry Spice or Kunyit \tSalt \tLarge Red Onions: 3 \tBelacan Melaka: 1.5cm piece \tLimau Purut or Kaffir Lime Leaves: 2 pieces \tCili Giling (Ground Chili): 2 tablespoons \tAsam Keping or Dried Asam: 1 piece \tBrown Sugar: 1 teaspoon \tCooking Oil Method A \tHeat Wok and Oil \tMix or marinate Chicken pieces with Curry Spice or Kunyit and Salt \tFry \tRemove from wok B \tDry blend or pound the onions together with the belacan \tIn a heated wok with a little oil, stir fry the belacan blend with the Kaffir lime leaves \tAdd in the ground chili but don\u2019t put in full tablespoons or the dish may turn out too hot \tLower the heat to medium \tStir fry and add in the Asam piece and salt until the sambal is properly fried \tAdd in the sugar \tThen add in the fried chicken pieces \tLower the fire and continue stir frying and tossing the chicken until coated, aromatic and done \tServe hot What else is in Yati\u2019s Garden? The interesting thing about Yati is that her talent lies not just in cooking but also in nurturing. What does she nurture?\u00a0 Well, her children and her husband of course, her international champion line of pedigree British Shorthairs (a breed of blue cats) as you will see in her first recipe feature here on Aloe Vera Desserts, and her wonderful lush garden from where a lot of what she cooks for her family comes from. (The Aloe Vera came from her garden). Yati has an obvious green thumb! Motherhood has been taking a look around her garden and featuring some of the vegetables she grows and uses in her cooking. Here are a few more fruits and vegetables in her garden that she often harvests to cook or eat straight off as Ulam.