This is technically more of a product than a dish 🤫 but I’m far too lazy to list Xiang Yun as a brand. I’ve actually always preferred vegetarian sambal hebi or serunding to the real thing because the crunchiness is always more on point. Usually made with tempeh or soya chunks, it pretty much pairs well with anything 🤤 Comparing this to other vegetarian sambal hebi I’ve had, I find this one a tad too oily so I can’t have too much of it at a time 🙈 #autismawarenessmonth
VÉGÉTALIEN