Just wanna to share a little bit spice of life.....I talked to a friend who lives in New York City (NYC). I was mentioning a friend of mine who is an American, has a restaurant in NYC, Zack a chef and restaurant owner in NYC...he owns The Fatty Crab Restaurant in NYC, this restaurant has got reviews from the New York Times. In fact when Martha Stewart was in Malaysia last year, Zack was with her in the trip. Actually Zack was a long time friend, he was in Malaysia in the late 1990's and during that time he work with Restaurant Seri Melayu to learn the art of Malaysian cuisine. And today in his restaurant.....according to my friend he is serving SAMBAL BELACAN (SB) as a condiment on the table....something like the Thai Chilli sauce that you could find in some restaurants. Anyway, the SAMBAL BELACAN was well liked by the Americans because it is so exotic and they add SB to accompany their dishes..i.e steak, seafood, and etc.....so what I am saying is that SB is being served on the table of this worldly restaurant......NYC being the capital of the world and the time is just right for us to continue savouring our Heritage food - SAMBAL BELACAN......in fact recently we in UPM produced a Doctorate specialized in SB. So there are so much for us to do to bring our food to the world.........Enjoy and don't forget SB with your rice......yummy.