Spread on toast or bread, use in smoothies or with yoghurt or muesli.

You may replace the skewered ingredients with any ingredients of your choice.

This sambal can be used in dishes like stir fried sambal kangkong, four-angled beans, long beans, ladies' finger etc.

For a lighter version with a finer texture, replace pork belly with 1000 g minced meat in step 3.

Replace vanilla sugar with ½ tsp natural vanilla extract, adding it in step 5.

You can replace the chives with dill in this recipe, if desired.

For the Vegetable stock paste recipe, please refer to Cookidoo®.

We highly recommend using homemade quark (please refer to the Quark recipe on Cookidoo®). Using store-bought quark or ricotta may not produce a successful outcome.

Kaya can be stored in refrigerator for up to 1 week.

You can find candlenuts, shrimp paste and dried shrimp at most Asian food stores.

To make your own tamarind paste, please refer to the recipe on Cookidoo®.

Serve as a dip with crackers or bread, or as a sauce with grilled meats.

You can find candlenuts at most Asian food stores or speciality food stores.

If you have the time, it's better to use cooked dried chickpeas instead of canned, as some cans contain chemicals in their lining, such as bisphenol A (BPA). To prepare dried chickpeas, soak 100-110 g dried chickpeas overnight in 600 g warm filtered water. Drain and rinse 2-3 times during soaking. Drain and place 200 g soaked chickpeas into simmering basket and insert simmering basket into mixing bowl. Place 900 g water into mixing bowl and cook 60 min/90°C/speed 3 . If chickpeas are not cooked after 60 minutes, top up water to 500 ml mark and cook for a further 30 min/90°C/speed 3 . Cool and use as needed.

Romesco is traditionally served with fish or roasted or grilled vegetables. Romesco is also delicious as a dip for flatbread or crunchy bread or a sauce for pasta.