A few of you guys wrote to us asking whether we could come up with a Seeni Sambol recipe. So here it is.
Making Seeni Sambol is pretty straightforward. But you’ll have to keep an eye on the onions. You’ll have to cook them slowly so that they turn brown and soft. If you cook them on high heat they’ll turn crispy.
Another thing that we should probably mention is the onion to hikimas (dried tuna) ratio. We like to have lots of hikimas in it, and therefore our recipe has loads of it, but if you prefer more onions, you can of course cut down on the hikimas or use more onions.