I’ve eaten Cheong Liew’s cumquat sambal many times. He served it with barbecued hogget at a barbecue for Franz’s 55th birthday and he and Franz served it with lamb cutlets to thousands of people over 2 days at a James Beard festival in New York. Cheong’s given me the recipe several times and each time it’s a little different from the previous iteration, so here’s my version recreated from taste memory. It’s obviously a very fluid recipe, so feel free to tweak quantities of ingredients to suit your own taste; it is already quite spicy with just two chillies. Depending on the region, cumquats are generally in season from mid-autumn into winter and available from good greengrocers, Asian stores and online through Parisi.
Makes about ¾ cup
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